Roast poblanos over an open flame until they have a nice blackened char. Place peppers into a bowl and cover with a plate. Set aside and allow to rest at least 10 minutes.
Preheat the oven to 375˚F.
In a large bowl mix together, Ro*Tel, beans, rice, onion, chipotle, chili powder, cumin, salt and pepper and set aside.
In a small sauce pan add in milk and Velveeta. Heat over a low heat constantly stirring until cheese melts.
Once peppers have rested remove from the bowl, and peel the skin off of the peppers. Slice peppers open length wise and carefully remove the seeds. Stuff the peppers with the rice mixture.
Lay stuffed peppers into a baking dish. Add any left over filling around the peppers, pour cheese sauce over the top and bake for about 35 minutes until the cheese is browned and bubbly.