Gently make a T incision in each poblano to remove seeds and veins. Finely cut two of the poblanos into small strips to be used in the filling.
In a large skillet over medium-high, heat olive oil and quickly saute green onions, garlic, corn and poblano strips. When onion has soft softened, add the zucchini and saute until crisp-tender. Add lime juice and salt to taste.
Fill the peppers with 3-4 ounces of vegetable mixture then top with cheese. Place in peppers in a casserole dish, pour salsa around them and place in a low oven until cheese melts and poblanos are warm.
Recipe by Culinary Thymes at https://www.culinarythymes.com/vegetable-rellenos-for-the-new-year/