Preheat the oven to 350 degrees. In a pie plate, rub the head of garlic with olive oil and roast until tender, about 45 minutes. Squeeze the garlic cloves out of the skins.

Meanwhile, light a grill. Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over. Transfer the chiles to a plate, let cool slightly, then rub off the skins. Make a slit along one side of each chile. Using scissors, snip out the cores and scoop out the seeds.

Heat a large saucepan. Add the 1 tablespoon of oil, the bacon, and chorizo and cook over moderate heat for 4 minutes, stirring. Add the corn, onion, bell pepper, celery, and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes. Add the okra, Wild Game Rub, bay leaf, and broth and bring to a simmer. Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes. Season the succotash with salt and pepper, remove from the heat and let cool. Discard the bay leaf.

Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole. Spoon the filling into the poblanos and sprinkle with the cheese. Set the skillet on the grill, close the lid and grill over moderately low heat for 20 minutes, until the filling is hot and the cheese is melted. Alternatively, cover the skillet and bake in a 350 degrees oven for 20 minutes. Serve hot.