Heat a large pan to medium heat and add a bit of olive oil.
Season chicken with ancho, paprika, salt and pepper. Set into the hot pan and sear each side a couple minutes each.
Add beer. Reduce heat to medium-low and let simmer about 20-30 minutes, uncovered, until the beer reduces by about half.
Shred the chicken with a couple of forks.
Add black beans, rice, chipotle sauce and half the cilantro. Stir to incorporate.
Preheat oven to 350 degrees.
Set the poblano peppers onto a baking sheetand stuff each with the chicken-bean-rice mixture.
Bake for about 20 minutes, or until the peppers are softened.
Transfer to plates, top with Cojita cheese, avocado, extra cilantro and serve.