Poblano peppers stuffed with chorizo and cheese and drizzled with an avocado cream sauce
Put the sour cream, avocado, cilantro leaves, and lime juice in a food processor until evenly mixed. Add some kosher salt and pepper, taste for seasoning and add more if needed. Set the Avocado Cream aside, or store in the fridge until ready to use.
Drizzle some olive oil in a skillet over medium heat. Add the onion and chorizo sausage. Cook 5-7 minutes, stirring occasionally and breaking up the chorizo.
Add the garlic, corn, black beans, and season with kosher salt and pepper. Cook 1 to 2 more minutes. Taste for seasoning and add more salt and pepper if needed. Remove from heat and let this mixture come to room temperature.
Cut the poblanos in half lengthwise, remove the seeds and white ribs. Place them cut side up on a lined baking sheet.
Add 1 cup of the cheese to the sausage mixture and stir until evenly combined. Using a spoon, stuff each pepper with the sausage mixture. Place in a 425 degree oven for 20 minutes.
Sprinkle the remaining cheese on top of each pepper and place back in the oven, cook an additional 5 minutes.
Serve with the Avocado Cream and hot sauce if desired.