Preheat oven to 425°F (220°C).

Spray a 9x13 inch baking dish with cooking spray.

Cut poblano peppers lengthwise, remove seeds, and place cut-side up in the baking dish.

Bake peppers for 15 minutes, until tender-crisp.

While peppers bake, heat olive oil in a large skillet over medium-high heat.

Add diced onion and minced garlic to the skillet and cook for 2 minutes.

Pour in vegetable or chicken stock, quinoa, smoked paprika, pepper, cumin, garlic powder, chili powder, sea salt, and red pepper flakes.

Cover the skillet and cook until quinoa is done, following package instructions.

Add more liquid if needed to prevent sticking.

Once quinoa is cooked, stir in black beans, roasted corn kernels, and chopped cilantro.

Cook until beans are heated through.

Taste and adjust seasoning as needed.

Remove the skillet from the heat.

Spoon the quinoa mixture into the baked pepper halves.

Top each pepper half with shredded pepper jack cheese.

Bake uncovered for 15-20 minutes, until cheese is melted and golden brown.

Sprinkle with chopped cilantro and green onions before serving.