Corn-Stuffed Poblano Chiles

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6 fresh poblano chiles

8 ounces boneless, skinless chicken breast

2 garlic cloves, lightly crushed

5 small tomatillos (about 7 ounces), husks removed

1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish

2 tablespoons fresh lime juice (from 1 to 2 limes)

1 3/4 teaspoons coarse salt

1 tablespoon olive oil

2 1/2 cups fresh corn kernels (from about 5 ears of corn)

2 ounces fresh goat cheese, crumbled

Freshly ground pepper, to taste

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