Poblanos Roast the peppers on the BBQ grill by cooking over medium-high heat for 10-15 minutes. Turn them occasionally as the peppers blister and lightly char. OR place them on a baking sheet in a 400℉ oven for about 30 minutes, turning occasionally as the skin blisters. The peppers should be wrinkled, soft and slump or collapse a bit. Place the hot peppers in a bowl, cover with a plate or plastic wrap to keep the steam in. Allow to cool until you can handle them. Use a paring knife to peel away the skin. Slit one side and scrape out seeds.

Beans Combine in a small saucepan, beans (with their liquid), chile powder, oregano, coriander, cumin, dried onion, garlic powder, cayenne and salt. Bring to a boil, then reduce heat and simmer 10 minutes, mashing beans with a fork or potato masher. Remove from heat.

Enchilada Sauce while beans are simmering make the sauce. Combine flour, chile powder, cumin, oregano, and garlic powder.

In a medium saucepan, over medium heat, add 3 tablespoons oil. Let the oil heat for 3 minutes or so, until it gets hot. A drop of flour should sizzle in the oil. Add the flour-spice mixture, stir constantly to combine and to prevent burning. Stir in tomato paste, cook 1 minute. Add broth, stirring constantly to combine, break down lumps and prevent scorching. Bring to a boil, then reduce heat to a simmer for 10-12 minutes, stirring regularly. Remove from heat, stir in vinegar.

Assemble Fill pepper with beans, spoon enchilada sauce over pepper. Sprinkle with corn and crumbled cheese.