Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.
Lower oven temperature to 425°.
n?|?ILarge nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.
Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.