Heat grill to medium high. Lightly brush vegetables (mushrooms, onion, poblano pepper, and corn) with olive oil. Grill over direct medium heat, turning occasionally and with lid closed, about 8-10 minutes, or until the poblano chile pepper is blackened and blistered all over and the vegetables are tender.
Remove vegetables from the grill to cool; place the chile in a bowl and cover with plastic wrap to make removing skin easier.
Coarsely chop the onion and place in a separate bowl. Chop mushrooms and cut corn from cob. Scrape skin from chile, remove the seeds and stem, and dice.
In a large saucepan, heat the chicken broth until it simmers. Keep warm.
Melt the butter in a large skillet on high heat. Sauté the onion and rice, 2-3 minutes, stirring often. Rice should be slightly opaque. Add one cup of the simmering broth and stir until the liquid is absorbed.
Continue adding one cup at a time of the hot broth, cooking until the broth is absorbed before adding the next cup. Rice will become tender after about 20-30 minutes, and should be creamy, with no liquid. Add the remaining vegetables and salt.
Remove from heat and stir in the parmesan cheese until melted.
Heat grill to medium high. Lightly brush vegetables (mushrooms, onion, poblano pepper, and corn) with olive oil. Grill over direct medium heat, turning occasionally and with lid closed, about 8-10 minutes, or until the poblano chile pepper is blackened and blistered all over and the vegetables are tender.
Remove vegetables from the grill to cool; place the chile in a bowl and cover with plastic wrap to make removing skin easier.
Coarsely chop the onion and place in a separate bowl. Chop mushrooms and cut corn from cob. Scrape skin from chile, remove the seeds and stem, and dice.
In a large saucepan, heat the chicken broth until it simmers. Keep warm.
Melt the butter in a large skillet on high heat. Sauté the onion and rice, 2-3 minutes, stirring often. Rice should be slightly opaque. Add one cup of the simmering broth and stir until the liquid is absorbed.
Continue adding one cup at a time of the hot broth, cooking until the broth is absorbed before adding the next cup. Rice will become tender after about 20-30 minutes, and should be creamy, with no liquid. Add the remaining vegetables and salt.
Remove from heat and stir in the parmesan cheese until melted.