Spray a 13 x 9-inch baking dish with cooking spray. Set aside.

Preheat oven to 375 degrees. Place Poblanos on a baking sheet and drizzle with 1 tablespoon olive oil, rubbing it over the peppers. Roast for 20-25 minutes or just until lightly browned. (You don't want them overly soft or they'll be difficult to work with.) Let cool. Leave oven at 375 degrees.

Meanwhile, bring a small pot of salted water to a boil. Cook the ear of corn for 2-3 minutes, then transfer to a ice bath to cool. Blot dry and shave off the kernels into a bowl. Set aside.

Heat 2 tablespoons olive oil in a skillet or saute pan over medium-high heat. Add the onion and cook 7-8 minutes or until softened. Add the garlic and cook until fragrant. Let cool briefly then transfer to bowl with the corn. Add the quinoa, black beans, green chiles, cilantro and 1 cup of the cheese.

Carefully cut open each pepper and remove the seeds and membrane, leaving the top intact.

Fill each pepper with equal amounts of the filling and place in the prepared baking dish.

Pour enchilada sauce over poblanos and top with remaining cheese.

Cover with aluminum foil. Bake 30-35 minutes. Remove aluminum foil and continue to bake another 5-10 minutes or until cheese is melted and lightly browned.