Prepare the peppers - Roast the peppers by putting them under a broiler until skins are charred and blackened. If you have a gas oven, you can heat them directly on the flame using metal tongs. Transfer them directly from the oven into a paper bag. Fold the bag closed to allow the peppers to steam. When cool, remove the stems, skins and seeds from the peppers. Dice peppers and add a bit of salt and pepper. Set aside and keep warm. Wash hands thoroughly after preparing the peppers.
Make bean & corn mixture - Mix beans and corn with lime juice, cumin, cilantro, chopped tomato, salt, and pepper. Heat in microwave or in pan. Set aside and keep warm.
Prepare crunchy tortilla topping - Heat the matchstick-cut tortilla in a small non-stick pan using a scant bit of oil. Stir, getting oil on the tortilla, then add salt, pepper and paprika. Continue to cook until the matchsticks are firm with a little crunch. They will not get as crunchy as deep-frying, but they will be the perfect amount of crunch to add contrast to this dish. Set aside.
Make the cheese - Mix all cheese ingredients in small food processor until completely blended. The cheese will resemble ricotta and will have a little granularity from the nuts. If you want a smoother cheese, you can add more water. Set aside.
Assembly - Use a 2-inch tall ring to stack the ingredients, or simply place each layer on each four serving plates for a more rustic look. The important thing is to display in a way that all the ingredients can be seen. First place the peppers on the bottom of the ring or plate. Add the bean and corn mixture for the second layer and save a few tablespoons for the top. Add the cheese for the next layer. Add a little more bean mixture. Top with the crunchy tortilla strips. Garnish with additional chopped red onion or cilantro if desired.

4 poblano peppers
1/2 cup black beans (if canned, rinse thoroughly)
1/2 cup corn kernels
1 small tomato, seeded and diced
1/2 lime, juice
2 tablespoon cilantro, chopped
2 tablespoon red onion, diced
1 pinch cumin
1 corn tortilla, sliced in 2-inch matchsticks
Paprika
salt and pepper
oil
Macadamia cojita cheese
3/4 cup macadamia nuts, soaked for 2 hours or overnight, then drained
1/4 cup water
2 tablespoon lemon juice
1/4 teaspoon salt
1 pinch garlic granules (or minced fresh garlic)
optional 1/8 cup nutritional yeast