Preheat the oven to 400°F. Cut a slit through the entire length of each of your peppers. Place them cut-side-up on a baking sheet and roast until the skins are softened and beginning to blister, about 15 minutes.

In a small to medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring frequently until beginning to soften and turn translucent, about 3 minutes. Add the garlic and cook, stirring constantly, until fragrant.

Add the black beans and ¼ cup water.

Add the cumin, chili powder, paprika, salt, and cayenne. Stir, cover the pot, reduce the heat to low and simmer the beans for at least 15 minutes and up to 30 minutes.

Stir in the corn. Divide the bean mixture evenly among the two peppers and sprinkle with the cheese. Broil the peppers until the cheese is melted, about 2 minutes. Garnish with fresh cilantro, salsa, and sour cream, if desired.