Roast your hatch chiles on a baking sheet under the broiler for about 5 minutes on each side, until blackened and blistered. Once blistered, place them in a bowl and cover with a lid or a clean dish towel and allow to steam for 10 minutes. (This helps them peel easier.)
In the meantime, add the crab, corn, onion, bell pepper, Monterey Jack, and seasoning to a mixing bowl. Gently stir to combine. Set aside in the fridge. Preheat the oven to 400° F.
Gently peel the skins from the hatch chiles, leaving the pepper intact. Carefully make a slit down the middle of each pepper for stuffing.
Gently add the crab filling to each pepper and place in a casserole dish. Bake for 10-15 minutes until the cheese is melted and gooey.
Make the lime crema by mixing the lime juice and sour cream.
Drizzle the lime crema over the top of the chiles and sprinkle on the cojita cheese. Serve immediately and enjoy!
