Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered, about 5-10. Place in a bowl and cover with plastic wrap to steam for 10. Peel off the charred skin, slice open, remove seeds, and dice.

In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 until translucent. Stir in minced garlic and cook for 1 until fragrant. Add diced roasted poblano peppers, diced tomatoes with juice, vegetable broth, cumin, smoked paprika, salt, and black pepper. Stir to combine.

Bring the mixture to a boil, then reduce heat and let it simmer for 15. Stir in corn and black beans, and continue to simmer for another 5 until heated through.

Remove from heat and stir in half of the shredded Monterey Jack cheese. Serve topped with remaining cheese, chopped cilantro, diced avocado, and a squeeze of lime juice.