Adjust oven rack to uppermost position and preheat broiler to high. Place four pepper halves on foil-lined, rimmed baking sheet, drizzle with 1 Tbsp oil and roast until blackened around edges, 4 to 8 minutes. Set aside.
Heat 1 Tbsp oil in large skillet over medium-high heat. Add onion, garlic and ¼ tsp salt and cook until onion is translucent, about 5 minutes.
Add remaining 1 Tbsp oil to pan and heat for 1 minute before adding shrimp, scallops and ½ tsp salt, cooking until opaque, 3 to 4 minutes. Transfer mixture to bowl.
Melt butter in large skillet over medium-high heat. Cook corn and remaining ½ tsp salt until warmed. Add cream and bring to simmer. Transfer to bowl, cool slightly and stir in Chobani.
Divide creamed corn among 4 plates. Place a poblano pepper on top and fill with some shrimp and scallop mixture. Sprinkle with cilantro and cheese and serve.