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Thaw shrimp, if frozen. For a charcoal or gas grill, coat the grill rack with cooking spray. Coat poblano chile peppers and corn with cooking spray. Place whole chiles and corn on grill rack. Grill, covered, over medium heat about 10 minutes or until chiles are charred and blistered, and corn kernels are lightly browned, turning corn and chiles occasionally. Remove chiles and corn from grill. Transfer chiles to a clean paper bag; close bag. Let chiles and corn cool.
Once corn is cool, use a sharp knife to cut kernels from cobs. Transfer kernels to a large bowl; add chopped tomatoes, 3 tablespoons of the olive oil, 2 tablespoons of the cilantro, the lime juice, and 1/4 teaspoon of the salt. Mix well and set aside.
In a medium bowl toss shrimp with mango nectar, 1 tablespoon of the olive oil, 1 clove garlic, the remaining 1/4 teaspoon salt, and the black pepper. Set aside.
In a large skillet heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, remaining 2 cloves garlic and the jalapeño chile pepper; cook and stir about 4 minutes or until tender. Transfer mixture to a medium bowl; let cool. Add queso asadero, Cotija, and remaining cilantro to the onion mixture, stirring to combine. Divide cheese mixture into eight equal portions; shape each into a 2 1/2- to 3-inch log; set aside.
Cut stems from peppers. Cut a slit down one side of each pepper. Open each pepper flat and use a paring knife to scrape seeds from the inside and the skins from the outside. Place a cheese log on each pepper and roll pepper around the cheese to completely enclose. Thread shrimp onto skewers, alternating with mango pieces, leaving 1/4 inch between pieces, reserving marinade. Place stuffed poblanos and the shrimp skewers on the grill rack. Cover and grill for 5 minutes, turning and brushing shrimp skewers with drained marinade once during grilling. Do not turn poblanos. Serve shrimp with poblanos and corn salad.