1
Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; set aside to soften (you’ll use it in step 4). Wash and dry produce.
Core, deseed, and dice poblano into 1⁄4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into 1⁄2-inch pieces. Drain and rinse corn.