Adjust rack to middle position and preheat oven to 450 degrees. Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until it’s time for step 5.

Wash and dry all produce. Halve poblanos lengthwise, removing stems and seeds. Place skin-side down on a baking sheet. Roast in oven until blistered and softened, about 15 minutes. Once done, remove from oven and set aside to cool. Preheat broiler to high.

Meanwhile, peel, halve, and finely chop onion. Roughly chop cilantro. Drain half the corn from container (use the rest as you like). Halve lime; cut one half into wedges. Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes.

Add turkey, oregano, and Southwest spice to pan with onion, breaking up meat into pieces. Season with salt and pepper. Cook until lightly browned, 4-5 minutes. Add stock concentrate, half the tomatoes from can, drained corn, and 1/4 cup water (use the rest of the tomatoes as you like). Lower heat to medium and let simmer until thickened slightly, 2-3 minutes.

Add cooked rice to pan with filling, stirring to combine, followed by half the cheddar. Season with salt, pepper, and a squeeze or two of lime (to taste). Fill poblano halves on baking sheet with as much filling as will fit (you’ll have some left over). Sprinkle remaining cheddar over top. Broil until cheddar is melted and browned in spots, 2-3 minutes.

Divide remaining filling between plates, then add 2 stuffed pepper halves to each plate. Sprinkle cilantro over top and dollop with sour cream. Serve with lime wedges on the side for squeezing over.