Baked Chiles Rellenos With Smoky Tomato Sauce

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6 large poblano chiles

2 tsp. vegetable oil

1/2 medium onion, chopped (1 cup)

1 medium zucchini, chopped (1 cup)

1/2 cup fresh or frozen corn kernels

1 cup shredded low-fat Cheddar or Monterey Jack cheese

1 large egg

1 cup panko breadcrumbs

1/4 cup chopped cilantro

1 lime, cut into 6 wedges

1/4 cup low-fat sour cream or plain yogurt

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