There's so much flavor in this little package! I know it's hot out but these Chorizo Stuffed Poblanos come together in two (and a half) easy cooking steps. Let's get in and out of the kitchen in a snap.
Preheat oven to 400°F. Remove kernels from 1-2 ears of corn. remove fresh Chorizo sausage from casings and break in to small bits. Chop Onions and Tomatoes. Remove caps from Poblanos and deseed the insides. Line a sheet pan with foil.
Add oil to a skillet and fry Corn kernels over medium heat until the take on some color. Set aside. Sweat Onions for two minutes. Add bits of Chorizo breaking it up as you add it to the pan. Stir to combine with onions for a minute. Add 1/4 cup water stirring and smashing the sausage to break it in to tiny bits. Once the sausage is broken down and starting to take on some color add tomatoes, corn, black beans and half the cilantro. Stir to combine and cook for 4-5 minutes until eh tomatoes start to break down. Set pan aside or transfer filling to a bowl to cool. Should be cool enough to not melt the cheese as you're filling the Poblanos.
Stir in the remaining half of cilantro then fill 1/4 of the Poblano pressing the filling down with a spoon. Add 1-2 pieces of cheese then enough filling to nearly fill the pepper. Add the cap back on top and set aside on a foil lined sheet pan.
Bake Chorizo Stuffed Poblanos for 20-30 minutes flipping half way until Poblanos are tender and being to char.
Serve immediately with Salsa Roja and Cojita Cheese.