Slather ciabatta roll with butter.
Sprinkle shredded Oaxaca onto bottom half of roll and top with strips of roasted poblano peppers. Top peppers with another generous sprinkle of cheese and small amount of cilantro. Top with corn and generous sprinkle of cheese.
Drizzle with salsa verde and add the top of the roll. Gently press the together.
Place a cast iron skillet over medium heat and melt a couple tablespoons of butter. When butter has melted and skillet is hot, place grilled cheese into skillet and cook 4—5 minutes or until toasted and cheese has melted. Flip grilled cheese and continue to cook for an additional 3—4 minutes.
Transfer grilled cheese to cutting board. Allow sandwich to sit for 3—5 minutes before cutting.
Recipe courtesy of Spoonforkbacon