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Preheat oven to 350°F and lightly grease or line a large baking sheet with parchment paper.
Arrange halved poblano peppers in a single layer on the baking sheet and bake for 10-15 minutes.
In the meantime, heat up oil in a large skillet to medium/high heat and add the chorizo, onion, garlic, and jalapeño and sauté until the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks.
Add the spices and quinoa to the pan and stir well.
Then add the tomatoes and chilies, stirring well as you add each ingredient.
Finally, add the corn and beans, stir and allow to cook for 5-7 minutes until sauce is reduced a bit.
Take off heat and you are ready to stuff the peppers with it.
Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10-15 minutes or until peppers are tender and cheese is melted.
Allow to cool slightly before serving.
Serve with chopped cilantro, salsa, and sour cream or any other topping you love.