Chiles Rellenos With Corn-And-Okra Succotash

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1 head of garlic, halved crosswise

1 tablespoon olive oil, plus more for rubbing

10 poblano chiles

3 ounces thickly sliced bacon, cut into small dice ( 1/2 cup)

2 ounces dry Spanish chorizo, cut into small dice

2 ears of corn, kernels cut off

1/2 medium red onion, cut into small dice

1/2 red bell pepper, cut into small dice

1 celery rib, minced

1/2 pound okra, sliced crosswise 1/2 inch thick (about 2 cups)

Tim Love's Wild Game Rub

1 bay leaf

1 cup low-sodium chicken broth

Salt and freshly ground pepper

6 ounces Monterey Jack cheese, shredded (2 cups)

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