Heat the oven to 450 degrees F (230 degrees C).
Heat the Quinoa (3/4 cup) and Swanson® Mexican Tortilla Flavor Infused Broth (1 3/4 cup) in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until quinoa is tender.
Chop the Onion (1) and set aside. Cut the Poblano Pepper (6) into halves and deseed them. Place the chile halves into another large bowl. Add Olive Oil (2 tablespoon) and toss to coat.
Arrange the chile halves, skin-side down, onto a baking sheet. Roast for 15 minutes or until the chiles are tender and the edges are lightly browned. Place the baking sheet of chiles onto a wire rack to cool.
Reduce the oven temperature to 375 degrees F (190 degrees C). Heat the remaining oil in a 10-inch skillet over medium heat. Add the chopped onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the Whole Kernel Corn (1 cup).
Add the Canned Pinto Beans (1 cup) and cook until the mixture is hot.
Stir the onion mixture into the quinoa. Stir in the Fresh Cilantro (3 tablespoon).
Stuff about 1/4 cup of the quinoa mixture into each chile half, mounding slightly. Place the stuffed chile halves onto a baking sheet.
Bake for 15 minutes or until the stuffed chiles are hot.
Meanwhile, place the Canned Whole Peeled Tomatoes (29 ounce), Chipotle Peppers in Adobo Sauce (3.5 ounce), Garlic (2 clove) and remaining broth into a food processor. Cover and process until the mixture is smooth.
Pour the tomato mixture into a 2-quart saucepan. Cook over medium-high heat for 15 minutes or until the sauce is thickened. Season to taste.
Transfer the stuffed chiles to a serving plate. Spoon the sauce over the peppers.
Slice 1/4 inch off of each end of the Lime (to taste) and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Sprinkle with the crumbled Queso Fresco (1 cup) and additional chopped cilantro, if desired.
Serve with Lime Wedges and enjoy.