Preheat oven to 350°F (177°C).

Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the sheet. Bake for 10 - 15 minutes.

While peppers bake, heat a skillet over medium heat. Add ground beef, seasoning with cumin, chili powder, and garlic powder. Sauté for 5 - 8 minutes until browned.

Remove peppers from the oven.

In the skillet with beef, add black beans, corn, tomatoes, and green chiles. Stir and cook for 1 - 2 minutes.

Spoon the mixture into the peppers, sprinkle with cheese, and return to the oven for 10 minutes until cheese is melted and peppers are tender.

In a bowl, mash avocados. Add diced tomatoes, fresh cilantro, lime juice, garlic powder, salt, and pepper. Mix until combined.

Mix pineapple juice, water, maple syrup, and lime juice. Pour over ice and garnish with lime slices and mint.

Enjoy stuffed poblano peppers served with chips and guac and pineapple agua fresca.