Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the poblano peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves on the prepared baking sheet, cut side up.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Stir in the cooked quinoa, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until heated through and well combined.
Spoon the quinoa mixture evenly into the poblano pepper halves, pressing down gently to pack the filling.
Sprinkle shredded cheese over the stuffed peppers.
Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
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