Heat oven to 350°F. Coat 9”x13” casserole dish with vegetable oil; set aside. Add cooled rice to large bowl; set aside.
Heat 2 tbsp. vegetable oil in large skillet over medium-high heat. Add bell pepper, poblano chile, onion and garlic to skillet. Cook, stirring occasionally, until vegetables are tender, about 7 minutes. Transfer vegetables to bowl with rice. Stir in sour cream, 1½ cups shredded cheese, corn, cilantro and Sazonador Total until thoroughly combined.
Transfer rice mixture to prepared casserole dish. Sprinkle with remaining cheese. Bake, uncovered, until rice mixture is heated through and cheese is melted, about 30 minutes. Sprinkle with chopped scallions; serve.