Preparation

Make the pepitas

• Combine the oil, sugar, cayenne, cumin, and 1/8 tsp. salt in a small nonstick skillet over low heat, and cook, stirring often, until the sugar dissolves, about 2 minutes. Add the pepitas and cook, stirring constantly, until coated and beginning to brown, 2 to 3 more minutes. Remove the seeds to a plate, and cool completely.

Make the quinoa

• Bring 1-3/4 cups water to a boil in a small pot with a tight-fitting lid. Add the quinoa, garlic, and ¼ tsp. salt, stir, and return to a boil. Cover, reduce the heat to a low simmer, and cook for 10 minutes. Remove the pot from the heat and let steam, covered, for another 10 minutes until the quinoa is cooked through. Use a fork to fluff the quinoa.
• Meanwhile, in a large bowl, combine the lime zest and juice, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Whisk in the oil until well combined. Add the onion, black beans, and corn. Add the quinoa, and stir well to combine. Stir in the cilantro and cheese. Season to taste with salt and pepper.

Make the crema

• In the bowl of a food processor, combine the avocado, oil, vinegar, 1/2 tsp. salt, garlic, lime zest, and 2 Tbs. water. Blend, scraping down the bowl, until smooth and creamy. Season to taste with salt and pepper.

Stuff and roast the poblanos

• Position a rack in the upper third of the oven, and heat the broiler on high. Line a large rimmed baking sheet with foil. Use a paring knife to carefully make a cut in the stem end of each pepper, carving around the stem and pulling out the attached seeds and core. Try to keep the pepper intact (for stuffing through the top opening) while you use your knife to scrape out any remaining seeds. Some peppers may break open along one side from the top cut toward the bottom—that’s fine.
• Put the peppers on the baking sheet, and drizzle with the vegetable oil to coat all over. Broil the peppers, turning them after 4 to 5 minutes, until they are blackened all over and tender, 7 to 12 minutes total. Immediately transfer the peppers to a large bowl, and cover the bowl tightly with plastic wrap, allowing them to steam for about 10 minutes. Once the peppers are cool, use your fingers to peel and rub off the skins.
• Position a rack in the center of the oven, and heat the oven to 400°F. Evenly coat the bottom of a large baking dish with the olive oil. Use a spoon to stuff each pepper with Sweet Corn and Black Bean Quinoa, about 1/2 to 3/4 cup per pepper, and arrange them in the baking dish. If peppers open along one side, stuff the pepper and pull the two sides together to enclose the stuffing as much as possible. Roast the peppers until heated through, about 10 minutes. (The peppers may also be served at room temperature.)
• To serve, transfer the peppers to a serving dish and top each with a generous spoonful of Avocado-Lime Crema, some Spicy-Sweet Pepitas, the cheese, steamed corn, if using, the cilantro, a drizzle of olive oil, a lime wedge on the side, and a sprinkle of sea salt.