Coat the poblanos with 1 tablespoon avocado oil and place onto a rimmed baking sheet. Broil until charred then turn and broil remaining sides until charred all over. Alternatively, if you have a gas stove, you can flame the chilis directly, holding each chili with tongs and turning in the flame to char the outside. Place the chilis in a plastic bag or a covered glass dish to steam to 15 minutes. This will help the skin to separate and makes it easy to remove.

While the peppers steam, make the filling. Toss the shrimp with the salt, pepper, cumin, and coriander. Set aside.

Heat a large pan over medium heat and when hot, add a tablespoon of avocado oil. When the oil is hot, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, another minute. Add the tomatoes and cook until little liquid remains, another 5 minutes.

Add the shrimp and cook until opaque and cooked through, about 3-5 minutes. Add cream cheese and stir to combine. Remove from heat and stir in half the Pepper Jack Cheese.

Use the back of a spoon to help strip the charred skins off the poblanos (you don’t need to get everything, just try to get what you can). Cut a slit in the pepper and remove the seeds and membrane, leaving the stem attached.

Stuff the shrimp filling into each pepper. Top with remaining half of the cheese, if using and lay the peppers onto a greased rimmed baking sheet. Broil for 5 minutes, or until the cheese is melted.

While the stuffed peppers broil, blend the chipotle cream sauce ingredients until completely smooth in a blender. Season to taste with salt and pepper.

Serve stuffed peppers with a drizzle of the chipotle cream, some fresh lime, and cilantro.