Preheat the oven broiler on high and prepare a baking sheet. Wash and dry the poblanos. Slice vertically in half, remove the seeds, and rub oil on each half to coat.
Place on a baking sheet, skin side up, into the center of the oven, and broil for about 10 minutes, until the skin starts to blister. Remove from the oven and allow to cool.
In a medium sauce pan, over medium heat, begin cooking the bison with cumin until starting to brown, about 2-3 minutes.
Add the onion, corn and beans. Continue to cook over medium heat until onion is softened, about 7 minutes.
Add the tomatoes, salt, and pepper and simmer until warm and ingredients have combined, about 3 minutes. Remove from the heat, then set oven to 350ºF.
While the mixture is still warm, grease a medium casserole dish and spread a big spoonful of the stuffing mixture along the bottom (this will help with nestling the peppers in the next step).
Stuff each half of the poblanos with the bison mixture, placing each in the dish. Divide the cheese over each of the halves to cover.
Place stuffed poblanos in the heated oven and bake for 20 minutes. Remove and allow the dish to cool, about 5 minutes before serving.
To finish, top with fresh cilantro and serve with with a side of rice and sliced avocados.