Charred Chili Relleno with Green Rice

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4 cups chicken or vegetable stock, divided

1 bay leaf

2 cups white rice

4 large poblano peppers

6 ears corn on the cob or 3 cups frozen corn kernels

3 tablespoons corn, peanut or vegetable oil, divided

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15-ounce) can fire roasted diced tomatoes, drained well

1 1/2 teaspoons ground cumin, 1/2 palm full

1/2 teaspoon dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

1/2 cup fresh cilantro leaves

1/2 pound spinach leaves, deveined and coarsely chopped

4 scallions, coarsely chopped

2 limes, zested, juiced

1 cup shredded Chihuahua cheese, Asadero or Monterey Jack