Preheat oven to 350 degrees F.
Pour olive oil into a cast iron skillet and heat over medium. Add the poblano and saute until softened, about 5 minutes.
Add the corn and dried chilies to the pan and continue cooking about 10 minutes until most of the liquid is cooked out.
Mix in the shredded chicken, enchilada sauce, hot sauce, and dressing. Stir in the cream cheese and cheddar cheese until softened and mixed thoroughly. Top with extra cheese if desired.
Transfer the pan into the oven and bake for 15-20 minutes or until the cheese is melted. Top with cilantro and enjoy!