Baked Tomatoes with Quinoa, Corn, and Green Chiles

INGREDIENTS

• 2 poblano chiles
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup chopped onion
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon salt, divided
• 3/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 6 large ripe tomatoes (about 4 pounds)
• 1 cup uncooked quinoa
• 1/4 cup water
• 4 ounces colby-Jack cheese, shredded (about 1 cup packed)