In a large bowl, combine the chicken, corn kernels, cream cheese, monterey jack cheese, and salsa. Fold the ingredients together until evenly coated. Season to taste with salt and black pepper. Scoop the mixture into the poblano boats. Place the poblano peppers in the oven and bake for 25-30 minutes or until the top is slightly brown, the cheese is melted, and the peppers are soft. Remove from oven, and let stand for a few minutes.