Cup of Yum
1. Lightly grease a 9" x 13" baking pan with butter or non-stick cooking spray and set aside.

Marinate Onion

1. In a small bowl marinate the onion with the red wine vinegar for 30 minutes.

Prepare Chiles

1. Place the oven rack 6-8 inches from the heat source. Turn the broiler on high and lay the poblano chiles out on a baking sheet lined with foil (for easy clean up). Broil for 10 minutes or until blackened. Turn the peppers over as needed to evenly blacken the skin.
2. Remove the peppers from the oven. Place the peppers in a paper bag and close to seal. Let the peppers sit until cooled.
3. Carefully peel the skin keeping the pepper intact as best as possible.
4. Cut a slit all the way down the front of each pepper and carefully remove all the seeds using a spoon or small knife.

Prepare the Filling

1. Cut the kernels from the corn cobs and set aside. In a large mixing bowl, mix the corn kernels with the black beans, diced red pepper, cotija cheese and ¾ cup of the monterey jack cheese.
2. Add the red onion with the red wine vinegar and mix well. Add salt and pepper to taste.

Fill the Peppers

1. Add the corn mix into each pepper evenly and place in the prepared baking pan.

Whisk Eggs

1. Whisk the eggs in a large bowl with the flour and baking powder until thoroughly combined. Add the remaining ¼ cup monterey cheese and mozarella cheese.
2. Pour egg mixture around stuffed poblano chiles. Bake at 375°F for 30-45 minutes or until the eggs are set.
3. Cool for 10 minutes before serving. Top with your favorite toppings if desired; creama, sour cream, salsa or avocado slices.