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In a 12-inch nonstick skillet with a lid, heat the olive oil over medium heat and add the garlic and poblano chile. Cook for a minute or two, stirring constantly. Add the drained quinoa, broth, tomato sauce, beans, salt, chili powder, oregano and cumin and stir to combine.
Bring the mixture to a simmer over medium-high heat, reduce the temperature, cover the skillet, and continue simmering for 20 minutes until most of the liquid has been absorbed and the quinoa has popped open and is tender. Regulate the heat during cooking if the mixture is sticking to the bottom of the skillet.
Uncover and stir in the corn, lime juice, cilantro, and chicken. Cook for about 5 minutes or until heated through. Add additional salt and pepper to taste if needed.
Sprinkle the top with cheese and cover the skillet to let the cheese melt (or broil - if the skillet is oven-safe - for a more bubbly topping).
Serve with optional garnishes if you'd like: avocados, sour cream, chopped tomatoes, olives, etc.