Preheat oven to 425 degrees F. Prepare a large baking sheet (or 2 small baking sheets) by lining them with foil and place a wire rack on top.
Add the pinto beans and 1 cup of water to a blender and blend until smooth.
Heat the olive oil in a large, non-stick, skillet over medium heat and cook the chopped onion until soft, about 5 minutes.
Add the garlic, cumin, chili powder, paprika, lime zest, oregano, salt, and pepper. Stir for about 30 seconds until fragrant.
Add the pureéd pinto beans to the skillet and cook for 3-4 minutes, until most of the liquid has evaporated.
Stir in the corn and black beans and cook for 2 minutes more.
Remove the skillet from the heat and stir in the shredded cheese and lime juice.
Slice the poblanos, lengthwise on one side (leaving the stem intact), and place them in a microwave-safe dish with a lid. Cover and microwave for 4 minutes and allow them to rest in the dish for an additional 2 minutes. Cool until poblanos are easy to handle.
Using a pair of kitchen scissors or a knife, clip the seeds from the inside of the stem and remove the seeds with a small spoon. Fill each pepper with the filling mixture and place them on the prepared baking rack.
Bake the poblanos for 30 minutes. Serve with your favorite salsa.