Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos lengthwise; remove and discard stem and seeds. Drizzle each half with oil; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, 15-17 minutes.

Meanwhile, combine rice and 11/4 cups salted water (21/4 cups for 4 servings) in a small pot. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. While rice cooks, dice onion and tomato. Zest and quarter lime (quarter both limes for 4). Mince chili, removing ribs and seeds for less heat. In a small bowl, combine sour cream, lime zest to taste, salt, and pepper. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Add stock concentrate, half the tomato, 2 TBSP water (1/4 cup for 4 servings), Southwest Spice, salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Turn off heat.

Stir cooked rice into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Turn off heat. Season with salt and pepper.

Once poblanos are done roasting, stuff each half with as much of the filling as will fit. Nestle into pan with remaining filling. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle poblano halves with cheese. Bake until cheese melts and is slightly crisp at edges, 7-8 minutes.

Meanwhile, dice avocado. Place in a medium bowl with remaining tomato and a squeeze of lime juice. Season with salt and pepper; toss to combine. Divide filling and stuffed poblanos between plates. Top with avocado salsa, crema, and chili, if desired. Serve with remaining lime wedges.