Make the salsa: In medium saucepan, heat olive oil for 2 minutes. Add onions, garlic and jalapeños and cook over medium heat until softened, about 5 minutes. Add tomatoes and cook, stirring every couple of minutes, until tomatoes break down, about 7 minutes. Season to taste with salt and set aside.
Prep the Poblanos: Over flame or under the broiler, char poblano chiles all over until skins are well blistered. Place in a large bowl and cover with a plate. Let steam for 5-7 minutes. Peel peppers and cut a slit down one side. Pull all seeds and veins out. Reserve while you prepare the stuffing.
Make the stuffing: On medium frying pan, heat 1 tablespoon vegetable oil. Add onions and cook over medium high heat for 2 minutes, or until softened. Add zucchini, corn kernels and Mexican oregano and cook for another 4 minutes. Cool completely. In medium bowl, combine zucchini mixture with feta, brick and Monterey Jack cheeses. Mix well and add salt and pepper to taste. Stuff poblano peppers with cheese mixture and reserve.
Make the rice: heat oil in large shallow saucepan. Add garlic and sauté for 2 minutes. Add rice and stir until rice appears translucent. Add tomato paste to rice. Cook for 2 minutes. Add chicken broth and salt to taste. When it starts to boil, cover and cook on low heat for about 10 minutes.
Prep the dish: Add the stuffed poblano chiles to the rice, arranging them radially on top of the rice, cut side up. Continue to cook another 7-10 minutes, until all liquid is absorbed and rice is tender. To serve, place some rice on a plate and top with a poblano chile. Garnish with cilantro leaves and a spoonful of tomato salsa.