Preheat oven to 350°F (177°C).

Prep the ingredients per instructions above.

Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10 - 15 minutes. While baking, make the beef.

Heat a large skillet over medium heat. Add ground beef and season with the cumin, chili powder, and garlic powder. Saute for 5 - 8 minutes until meat is browned and cooked through.

Remove peppers from oven.

In the skillet with the beef, add the black beans, corn, diced tomatoes, and green chiles and stir to combine. Cook for another 1 - 2 minutes.

Stuff the Peppers: Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted.

Make the Guacamole: In the bowl with mashed avocado, add diced tomatoes, chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix well until all ingredients are combined and the guacamole reaches your desired consistency.