Setup the grill for direct, medium high heat. Brush the corn and poblano pepper with olive oil place directly on the grill. Turn the corn and poblano every few minutes. Remove the poblano pepper when the skin is charred on both sides and place in a paper bag and close.

Continue to turn the corn until slightly charred all the way around. Remove the corn and cut off the kernels with a sharp knife.

Rinse the poblano pepper under running water and gently wash away the charred skin. Remove the stem and slit lengthwise. Remove the seeds and ribs and discard. Cut the poblano pepper into ½” squares.

Place the cut corn and poblano pieces in a medium fry pan. Add the crumbled cheese, sour cream heavy cream, lime zest, lime juice, minced garlic, green onions and cilantro. Toss to combine. Cook over medium heat until the cheese melts and the sauce is gooey and rich. Stir the mixture well.

Top with extra cilantro and crumbled cheese and serve.