Grill the poblanos, corn, bell pepper, onion and jalapeño. When they are lightly charred, remove from the grill and let them cool. 

When the vegetables are cool, remove the skins from the peppers. 

Cut the poblano in half and remove the stems and seeds. Place them in a heavy casserole dish, cut side up.

In a heavy skillet, cook the chorizo, then add the pork and cook until it's browned. 

Split the meat mixture evenly into each half of the poblano and wipe out the pan. Leave just a touch of the oils in the pan.

Cut the kernels off the corn cob. Set aside.

Remove the stems, seeds and skins from the bell pepper and  jalapeño. Mince the jalapeño and chop the bell and the onion. Set aside.

Melt the butter in the same pan used for the meat. Add the vegetables and lightly sauté them until they are starting to sweat a little. Stir in the spices and cook for about 3 minutes.

Split the vegetable mixture evenly on top of the meat in the peppers.

Top with cheese and bake for about 30 minutes at 350 degrees - until the top is golden brown.

Garnish with avocado, lime wedge and chopped cilantro. Serve with warm tortillas.