1. Over medium heat in large skillet, sauté beef until cooked through (about 5 minutes). Drain off any grease. Add onions and garlic. Continue to sauté until meat is browned and onions and garlic are soft, about 5 minutes. Add cumin, chile powder, paprika, salt and pepper. Stir to combine; add water. Sauté until water evaporates, about 3 minutes. Remove from heat. Let cool to room temperature.
2. Heat grill to high. Rub poblano peppers with oil. Place on grill. Let skins blister and char on both sides. Remove peppers from grill. Place in large zip-top bag. Close bag. Let sit for 10 minutes. Remove peppers from bag; pull off skins. Set aside while making the filling. 
3. In a large bowl, combine meat, tomatoes, rice, corn, shredded cheese and cilantro. Cut a slit down side of each poblano. Place poblanos on a 12 x 12 piece of foil sprayed with nonstick cooking spray. Fill each poblano with meat mixture. 
4. Lift the top and bottom of foil. Begin folding down over poblanos, leaving room for heat circulation. Fold up sides to create a packet. Place on grill over medium heat. Cook for 20 minutes. Carefully open packet. Top the poblanos with cotija cheese before serving. 

Calories: 622, Fat: 22 g (11 g Saturated Fat), Cholesterol: 146 mg, Sodium: 635 mg, Carbohydrates: 55 g,  Fiber: 4 g, Protein: 52 g.