Preheat the oven to 400 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
Cut Poblano peppers in half lengthwise and remove the seeds and membranes from each of the peppers.
In a mixing bowl stir together the cooked chicken, 1 cup of the shredded cheese, half of the green onions, beans, diced tomatoes, corn and seasonings until well combined.
Spoon the chicken mixture in each of the poblano pepper halves and place the in the baking dish.
Bake for 15 minutes until the peppers are tender. Top each of the peppers with the remaining shredded cheese and sliced green onions. Bake for 5 minutes to melt the cheese.
Remove from the oven. Let the peppers rest for 10-15 minutes and then they are ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.