First, preheat the oven to 350 degrees. Crumble the cornbread and place it in a large bowl; set aside.

Heat the butter in a skillet over medium heat, add the onion, poblano peppers and garlic and cook for about 1 minute, until soft.

Add the chorizo and cook until it starts to brown; about 5-10 minutes. Add the cumin, salt and chili powder. If you like more spice, feel free to add more chili powder.

Pour the chorizo mixture over the cornbread and add the cheese. Mix gently until the cornbread is coated with the chorizo mixture. Be careful not to over mix.

Add the chicken broth, a ¼ cup at a time, mixing, until the stuffing is all wet. Again, be careful not to over mix - all mixing should be done very gently. Add more broth if it seems too dry. Pour the mixture in a baking dish and cover with a lid or aluminum foil.

Bake the stuffing for 45 minutes to an hour, or until it's hot all the way through. Remove the foil/lid for the last 15 minutes to crisp up the top (optional but recommended).

Place the whole chilies directly over a heat source (high heat preferably). I use a grill, but you can also use the broiler or a stove if you have a gas stove. Let them cook until they get charred on the outside. This is going to be different for every grill/stove, etc. Just watch them until they are charred. Once the chilies are charred on the outside, remove from the heat and place them on a plate to cool. Once the peppers are cooled, peel the charred skin off. It should come off rather easily with your hands. Before chopping, remove the stem and seeds from the inside of the chilies. I don't used gloves, but if your skin is sensitive, I recommend gloves because the seeds can be potent.