Preheat oven to 400°F
Slit each pepper lengthwise. Microwave on HIGH 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving stem intact. Rub peppers generously with oil and place on baking sheet.
Combine rice, sour cream, 1 cup cheese and corn in a medium bowl. Season with salt and pepper.
Divide mixture among the peppers; sprinkle with remaining cheese.
Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Serve with pico de gallo and lime.
Sweet poblano peppers stuffed with rice, sour cream, smoked Gouda or Cheddar cheese, whole kernel corn, and cilantro leaves, baked to perfection.