In a large saute pan, place all four ears of corn and turn on high. Once the corn is blackened on the bottom, rotate until it's charred on each side (alternately you can grill them). When cooled, scrape off the kernels of corn into a bowl. Set aside.

Prepare the cilantro farro by placing farro and stock in a medium saucepan. Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 30 minutes. Once the farro is cooked, drain off the excess liquid.

Add chopped cilantro and combine. Season with salt and pepper. Set aside.

Prepare the bowls as shown in the photo, starting with the rice and spinach as the base, and building upon it with the beans, sliced chicken and veggies. Drizzle  with dressing and enjoy!

Broil 1 poblano pepper until skin is blistered on all sides (monitoring and rotating every 5 minutes or so). Place blistered pepper immediately into a small bowl and cover with plastic wrap; let sit 20 minutes. Remove skin, stem and seeds. Chop into chunks.

In a food processor, add the poblano pepper and all remaining ingredients. Puree the dressing until smooth and adjust the taste as needed by adding additional seasonings and/or salt and pepper (if needed).