Baked Tomatoes with Quinoa, Corn, and Green Chiles

INGREDIENTS

poblano chiles

2 cups

fresh corn kernels (about 4 ears)

1 cup

chopped onion

1 tbsp

chopped fresh oregano

1 tbsp

olive oil

1 tbsp

fresh lime juice

1 tsp

salt, divided

3/4 tsp

ground cumin

1/4 tsp

freshly ground black pepper

large ripe tomatoes (about 4 pounds)

1 cup

uncooked quinoa

1/4 cup

water

4 oz

colby-Jack cheese, shredded (about 1 cup packed)