Preheat oven to 350 degrees F. Using the flame from your stove (*see below for instructions if you have an electric stove), turn it to medium. With tongs, place the ears of corn and poblano pepper on the grates of your stove and char, rotating them when necessary, for about 5 minutes. You may need to do this in batches because they might not all fit on the same grate!
Transfer the poblano pepper to a bowl and cover with a plate or plastic wrap. This will steam the poblano pepper. Set the corn aside to cool.
To a small skillet, set over medium heat, add the olive oil. When hot, add the onion and garlic cloves and cook until softened, about 5 minutes. Add the cayenne pepper and a few pinches of salt. Pour into a medium bowl.
Remove the plastic wrap from the poblano pepper and scrape off the charred skin, using the back of a knife. Dice up the poblano pepper, removing the seeds and stem. Add the diced up poblano pepper to the bowl with the onion/garlic mixture.
Remove the corn kernels from the cob and place them in the bowl with the remaining ingredients. Mix it all up and give it a taste. Salt to taste. I added a few more pinches of salt.
Pour in the shredded cheese and mix it one last time. Transfer to a oven-proof baking dish and bake until bubbly and melty, about 15 minutes. Garnish with whatever you’re feeling. I used diced radishes, cilantro leaves and green onions. Serve with chips.