Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve poblanos lengthwise and remove cores. Rub each with a drizzle of oil and season with salt and pepper. Place on a baking sheet and roast in oven until soft, about 15 minutes.

Halve, peel, and chop onion. Halve tomato, then cut into small cubes. Zest lime, then halve; cut one half into wedges. Finely mince chili, removing ribs and seeds for less heat. In a small bowl, stir together sour cream, zest, and 1 TBSP water. Season with salt and pepper. Set aside.

Heat a large drizzle of olive oil in a large pan over medium-high heat. (TIP: We recommend a nonstick, ovenproof pan if you have one.) Add onion and cook, tossing occasionally, until just softened, about 3-4 minutes.

Add Southwest spice, half the tomato, salt, and pepper to pan with onion. Cook, tossing occasionally, until tomato softens, 2-3 minutes. Massage Seven Whole Grains packet to break up any clumps, then add grains to pan along with 1/2 cup water. Simmer, stirring every now and then, until warmed through and water is mostly absorbed, 1-2 minutes. Stir in 1 TBSP butter, then season with salt and pepper. Remove from heat.

Once poblanos are done roasting, stuff each with as much of the grain mixture as will fit. Place in pan with remaining grain mixture, nestling each poblano half in the grains. Sprinkle evenly with cheese. Transfer pan to oven. Bake until cheese melts and is slightly crisp, 7-8 minutes. TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.

Meanwhile, halve, peel, and pit avocado, then cut into small cubes. Place in a medium bowl with remaining tomato and juice from lime half. Season with salt and pepper. Toss to combine. Divide stuffed poblanos and grain mixture between plates. Top with avocado salsa. Top with crema and chili (if desired). Serve with lime wedges.