In a medium sauce pan, heat the water. Add the guajillo peppers and soak for 30 minutes. Remove the chiles from the water, cut the tops off and with fingers tear open and remove seeds.

Heat a fry pan over medium high heat and add oil. When oil is hot, add onion and cook for about 5 minutes. Add whole smashed garlic and cook until fragrant. About 2 more minutes.

In a food processor add the guajillo peppers, corn tortillas, onion, garlic, salt, peanut butter, oregano, thyme, chicken stock, canned pumpkin, and chile powders. Process until well mixed. Taste and adjust for seasoning and salt.

Return the mole mixture back to pan and cook on medium low for 30 minutes, stirring often. Stir in chocolate at the last minute and heat until melted.

Roast poblano peppers by placing them on a sheet pan under broiler. Broil for 3 minutes per side until skin is charred. Turning 4 times with tongs. After the poblanos are charred, place in a plastic bag for 5 minutes. Remove charred skin with fingers. Do not rinse with water. Make a slit down each pepper and carefully remove seeds. Return to sheet pan.

Prepare the cheese by cubing and crumbling, set aside.

In a pan, melt the butter. Add the corn and the black beans. Sautee until the corn is starting to brown.

In a bowl combine the corn, beans and cheese. Stuff the poblanos with the cheese mixture. Broil until melted and starting to toast.

To serve, spoon the mole into the bottom of a wide shallow dish. Place the broiled pepper in the middle. Sprinkle with smoked paprika for garnish and flavor.

Note, any Mexican market or good spice shop will have the Mexican Chile powders. If you can't find them use a good quality chile powder and your favorite hot sauce for the heat.