Chicken Risotto with Corn Chile Rellenoes

1 ear of corn
1 tbsp. olive oil
1/4 cup diced red bell pepper
2 jalapeño chiles, seeded, minced
1 small onion, minced
4 cups vegetable stock
2 tbsp. margarine
1 cup Arborio rice
½ cup white wine
3/4 cup grated Parmesan or Asiago cheese
Salt to taste
2 small chicken breasts, cubed small

In a saute pan, saute cubed chicken breasts just enough so that they are pink.
Put aside.

For the risotto filling: Preheat oven to 350 degrees. Cut the corn kernels from
the cobs and set aside. In a saute pan set over medium heat, heat the
olive oil until lightly smoking. Add the bell pepper, jalapenos, and half
of the onion to the pan and saute for 2 to 3 minutes. Add the garlic and
reserved corn kernels and saute for 3 to 4 minutes longer, or until the
corn is just tender. Remove from the heat and reserve.

In a saucepan, bring the stock to a simmer. Meanwhile, heat the margarine in a
heavy saucepan set over high heat. Add the remaining onion and saute for
one minute. Reduce the heat to medium and add the rice. Stir for one
minute, making sure each grain is coated with butter. Add the white wine
and cook until it is completely absorbed, while stirring, about 3 minutes.
Add 1/2 cup of the simmering stock and stir with a wooden spoon
until it is completely absorbed. Continue adding stock in 1/2-cup
increments until 1/2 cup of stock remains, stirring until each addition is
absorbed. After approximately 25 minutes, the rice should be almost
tender, but still a bit al dente.

Add the reserve corn mixture and the remaining 1/2 cup of stock and stir until
completely incorporated. Add the chicken, then remove the pan from the
heat. Finish the risotto by stirring in ½ cup of cheese and season with
salt. Set aside to cool to room temperature.

Roast or broil or set the chiles on a wire rack over an open flame on top of
the stove. After roasting, transfer the chiles or peppers to a large bowl
and cover with plastic wrap; alternatively, you can put them in a large
paper bag and twist the top to secure. Let them "steam" for about 20 minutes
until cool. Then you can peel them using the tip of a sharp knife.

Carefully split the poblanos down one side, leaving the stems intact. Remove
all the seeds and veins with a sharp knife and carefully stuff the poblanos
with the rice mixture. Place the rellenos on a baking sheet and cover with
the remaining ½ cup of cheese. Bake in the oven for 12 minutes or until
the cheese is slightly golden brown. Transfer the rellenos to a serving
platter. The rellenos can be stuffed and made 1 day ahead.