1. Preheat the grill to 500° F.

2. While the grill heats up, place a skillet over medium-high heat, add the olive oil, onion, and red pepper and sauté until soft, stirring frequently, for about 5 minutes.

3. Place the whole poblano chilis on the grill and leave for 5 minutes. Turn and let cook for another 5 minutes. Turn again to cook all sides until the skin begins to blister and char (12-15 minutes total). Remove from the grill, place in a bowl, cover and leave for about 5 minutes.

4. Reduce the heat on the stove top to medium, add the jalapeño to the onion and red pepper, cover, and sauté, cooking for about 3-4 minutes, stirring every minute or so. Note: While the jalapeño cooks, use the hood fan or ventilation for the vapors.  When uncovering to stir, avoid breathing in the steam. Add the chorizo, breaking it up as it cooks, stirring every minute or so until the chorizo is browned. Reduce the heat to low, stir in the shrimp, cover, and let cook for another 5 minutes, stirring every couple of minutes. Remove from the heat and set aside.

5. Carefully remove the skins from the poblanos using a paring knife and clean hands. Then cut a slit into each poblano from the top to the bottom. Cut around the seedpod and discard the seeds and the inner membranes, being careful not to tear the rest of the poblano. 

6. Stuff the poblanos with the chorizo-shrimp mixture. Top each with cheese and pin with a toothpick to help keep the stuffing inside the peppers. Cover a section of the grill with foil or use a baking sheet and place the poblanos back on the grill for 5-10 minutes, or until the cheese melts. Serve immediately with optional toppings.