Preheat oven to 350 degrees. Line baking sheet with foil and spray with cooking spray; set aside.
Slice poblano peppers in half lengthwise; remove seeds. (Stems can be removed according to preference. I leave them for presentation appeal.) Lay on baking sheet open side up; bake 20 minutes. Remove from oven.
Meanwhile, in large skillet, cook and crumble chorizo with onion and jalapeno until sausage is thoroughly cooked. Add garlic; cook one more minute. Stir in seasonings, beans, corn and tomatoes and cook for a couple of minutes.
Spoon meat mixture into peppers, mounding to fill. Sprinkle on cheese.
Bake for 10-15 minutes until cheese is melted and peppers are tender. Sprinkle with chopped cilantro.