You can roast the poblanos, put them into a covered tupperware-type container to cool a bit, then skin and seed them. OR you can just cut them in half, take out the seeds and proceed.
Saute 1/4 cup chopped onion and one chopped clove of garlic in a bit of oil. Add 1/2 cup of canned black beans, drained and rinsed, 1/4 cup salsa, 1/2 cup fresh or frozen corn, mix and heat. Add lime juice, cumin, chile pepper, freshly ground black pepper, and salt to taste.
Optional: Add 1/2 cup of cooked rice. Another option: Stir in some chunks of cream cheese.
Place two seeded poblanos cut in half lengthwise in a lightly greased baking dish. Stuff with the bean mixture and top with grated cheese of your choice.
Bake, covered, at 400 for 35 to 40 minutes until the peppers are tender. I like to bake the dish uncovered during the last 10 minutes or so.