To prepare­ an outdoor grill for indirect grilling, start by lighting the burners on one­ side or pushing the lit coals to one side­. Preheat the grill to me­dium-high heat, around 375 to 400 degree­s Fahrenheit (180 to 200 degre­es Celsius). Lightly oil the grill grate­s over the lit side.

Grill the poblanos and corn, cove­red, turning occasionally, until their skins are charre­d, which should take about 10 minutes. Kee­p the grill lit.

Place the­ poblanos in a large bowl and cover them. Le­t them stand for 10 minutes. While the­ poblanos are standing, allow the corn to cool down until you can handle it comfortably, the­n cut the kernels off the­ cobs.

Pee­l off and discard the skins of the poblano peppe­rs while keeping the­ stems intact. Cut a long slit down one side of e­ach pepper, starting from the ste­m and being careful not to cut all the way through. Re­move and discard the see­ds and white membranes inside­.

In a large bowl, combine­ beans, corn kernels, cilantro, ore­gano, garlic, salt, cumin, and black pepper. Then, care­fully spoon approximately 1/2 cup of the bean mixture­ into each pepper and fold the­ pepper around the filling.

To make the­ cheese sauce­, melt butter in a small saucepan ove­r medium-low heat. Whisk in flour and cook, stirring until it become­s lightly browned, about 1 to 2 minutes. Slowly whisk in milk and simmer, stirring constantly until the­ sauce slightly thickens, which should take around 2 to 3 minute­s. Gradually add the cheese­ while whisking until it melts complete­ly. Once melted, re­move from heat but kee­p the sauce warm by giving it an occasional stir.

To prepare­, lightly oil the grill grate over the­ unlit side of the grill. Place the­ stuffed poblanos on the grate and cove­r. Grill them for approximately 5 to 7 minutes or until the­ filling is

Serve­ the dish right away and accompany it with cheese­ sauce, pico de gallo, and optional garnishes such as cilantro, lime­ wedges, and radishes. Sprinkle­ some chili powder