Preheat broiler to high. Click here for full instructions on how to roast peppers.

Cut off the tops of the peppers, then split them lengthwise and remove seeds and ribs. Place poblano halves, cut sides down, on a foil-lined baking sheet; flatten with your hand. Broil for 8 minutes or until blackened and the skin is blistered. Use tongs to drop into a paper bag; fold to close tightly. Let stand 15 minutes or until cool. Peel, composting the skin, and coarsely chop.

Scrub the potatoes, then dice into small dice. Put into a bowl covered with water until ready to cook.

Peel and finely chop the onion. Peel and finely mince the garlic.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add oil to pan; swirling to coat. Drain the potato and pat dry. Add potato to the hot pan; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl.

Add onion to the pan and cook for 3 minutes. Add the chopped roasted poblano, corn, smoked paprika, and garlic. Cook for 2 minutes, stirring frequently.

Scrape the onion mixture into the bowl with the potato. Add chorizo to pan, discarding the plastic casing; cook 3 minutes, stirring to crumble.

Return potato mixture to pan. Stir in stock and bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.

Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.

Serve mixture topped with scallions and cheese, with lime wedges on the side.