2 tablespoons olive oil
2 cups chopped yellow onion
3 garlic cloves, minced
2 poblano chiles, seeded and chopped
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
3/4 cup uncooked short-grain brown rice
1/4 teaspoon saffron threads, crushed
2 cups water
1/8 teaspoon ground red pepper
1 1/2 cups fresh corn kernels (about 2 ears)
1 cup halved cherry tomatoes
2 pounds littleneck clams
2 tablespoons chopped fresh flat-leaf parsley
8 lemon wedges