Finely chop the poblano pepper, onion, bell pepper, and jalapeño pepper. Quarter the cherry tomatoes, then mince the garlic.
Heat the olive oil in a large skillet. Add the poblano peppers, onions, bell peppers, cherry tomatoes, and jalapeños. Season with taco seasoning, and cook until the vegetables start to soften, about 5-7 minutes.
Stir in garlic, and cook another minute.
Stir in the shredded chicken and frozen corn. Cook until chicken is warmed through, about 3-4 minutes.
Stir in the rice, Worcestershire sauce, green onion, and 1 tablespoon of cilantro. Mix thoroughly to combine everything. Cook the fried rice for about 3-4 more minutes, stirring occasionally to evenly "fry" the rice.
Finish by stirring in the hot sauce, and then season with salt and pepper to taste.
Serve hot, and garnish with remaining freshly chopped cilantro (and sour cream, if desired)!