Adjust oven rack to top position and preheat oven to 425 degrees. Halve, peel, and finely chop shallots. Melt 2 T. Butter in medium pot over medium heat. Sauté half the shallots with the Southwest seasoning until softened and fragrant, about 1 minute. Salt and pepper to taste.
Add rice, water, and a pinch of salt to pot and bring to boil. Reduce heat and simmer, covered, for approximately 15 minutes. Remove from heat and keep covered for at least 10 minutes, or until ready to serve.
While rice is cooking, halve poblanos lengthwise and remove seeds. Put in large Ziploc bag, add 4 t. oil, as well as salt and pepper to taste. Seal bag and toss peppers until evenly coated with oil and seasonings. Line a baking sheet with parchment or foil. Place poblanos on baking sheet, cut side up, and roast for 15-17 minutes, until tender.
While poblanos roast, finely dice tomatoes. Stem, seed, and finely chop jalapeño. Zest and juice one lime. Combine these ingredients with remaining shallot in a small bowl, seasoning with salt and pepper to taste.
in another small bowl, mix sour cream and lime zest. Add about 1 t. of water at a time until mixture is of a drizzling consistency. Season with salt and pepper.
When the poblanos are done, remove from oven and heat broiler to high. Distribute cheese among the peppers and stuff evenly. Broil for about 2-4 minutes, until cheese is melted and browned. Fluff rice with fork and distribute among plates. Place poblano on rice, top with pico de gallo, and drizzle with crema. Quarter remaining lime and serve a wedge on each plate. Dinner is served!