Preheat oven and deep fryer to 350 degrees

Place husk-on corn and whole poblano peppers on a baking pan and place in the oven for 30 minutes. Remove corn from the oven and let cool. Shuck and remove corn from the cob with a sharp knife. Set aside. Remove peppers from oven and place them in a zip-lock bag to steam for 10 minutes. Carefully remove skin from peppers. Make a slit from stem to tip on one side (underside) to remove the seeds.

In a mixing bowl, combine the clean crab meat with grated cheeses, chopped scallions, corn kernels, chopped cilantro, lime juice and seasoning. Divide mixture in four equal portions. Squeeze the mixture firmly to the shape a football. Fill each roasted poblano pepper with the mixture. Carefully close the peppers and dip them in the whisked eggs; then dip into the flour. Place them directly into the deep fryer until golden brown or 4-5 minutes, or shallow fry in corn oil for 3 minutes each side. Place on paper towel to drain. Plate on platter or individually and top with tomato salsa or tomatillo sauce.