Preheat oven to 500°F. Place all six poblano peppers in a 9x12 baking dish. Spray with non-stick olive oil or avocado oil spray. Place the baking dish in the oven and roast for 10 minutes. Turn the peppers over and roast another 5-10 minutes until the peppers are starting to blister and blacken. Once the peppers are roasted, remove one pepper and place in a plastic ziplock bag and let it steam while you prep everything else. For the other five peppers, use a pairing knife to vertically slice the peppers down the middle so you can stuff them. Remove all seeds. Leave in the baking dish. REDUCE THE HEAT ON THE OVEN TO 350 DEGREES.
While the peppers roast, start to make the filling. Heat a large skillet over medium heat. Add ground sirloin and cook until browned, breaking it up as it cooks. Add diced onion and cook 2–3 minutes until slightly softened. Stir in garlic, cumin, oregano, garlic powder, and 1 tsp kosher salt. Add water and simmer 2 minutes. Stir in corn and black beans. Remove from heat and fold in 1 cup shredded jalapeño cheddar cheese.
Spoon beef mixture evenly into each roasted poblano. Place the baking dish with the stuffed peppers in the oven and bake for 10-15 minutes while you make the sauce.
While the peppers heat in the oven, remove the steamed poblano pepper from the ziplock bag. Remove seeds and stem. Add the steamed pepper to a blender along with 1/2 cup chicken stock, 1 cup cilantro, and 1/4 teaspoon salt. Blend until smooth.
Wipe the pan clean you cooked the beef mixture in. Pour the pureed pepper mixture into the skillet along with remaining 1/4 cup chicken stock, cream, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer gently for 3-4 minutes. until slightly thickened. Remove from heat and stir in lime juice and honey. Season to taste with salt and pepper.
After the stuffed peppers have baked for 10 minutes, pull the pan out from the oven. Pour the cream sauce on top and sprinkle with remaining cup of cheese. Bake until the cheese is melted and filling is hot, about 15 minutes. Serve with extra chopped cilantro and lime.