Roast Poblano peppers over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag; set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the charred pepper skin.

Melt butter in a large pan over medium heat. Add garlic and onion. Cook until tender, about 5 minutes. Add corn and squash; stir frequently until squash is cooked through. Add quinoa, salt and oregano; stir to combine. Cook for 10 minutes.

 Slice Poblano peppers open and remove some seeds (remove all seeds for mild flavor). Stuff peppers with quinoa mixture and arrange on a large serving plate. Drizzle with table cream and garnish with cilantro. Serve.