Preheat oven broiler to high. Place peppers rubbed with a dash of oil on a foil covered baking sheet on an oven rack closest to the oven element. Roast for about 5 minutes, until the peppers begin to char and blacken, then turn with tongs to roast the other side.
Remove from the oven to cool slightly. Peel as much black skin from the peppers as possible and discard. Chop peppers and reserve on the cutting board to the side.
In a large deep, oven-safe skillet add oil and onion. Sauté for about 2-3 minutes. Add garlic, and sauté for about 1-2 minutes, until fragrant. Remove from heat and stir in taco seasoning. Remove onion mixture onto a plate and reserve to the side until needed. 4.In a large mixing bowl, combine cornmeal, baking powder, and baking soda. In a separate medium-sized mixing bowl, whisk together egg, yogurt, and milk. Stir the wet ingredients into the dry until just combined.
Preheat the oven to 350ºF. Spread 1/2 of the cornmeal mixture in the bottom of the large skillet. Carefully spread refried beans over the cornmeal to evenly coat. Spread chopped poblano peppers evenly over the beans.
In a large colander drain and mix the kidney beans, chilies, corn, and onion mixture together to combine.
Spread the mixture evenly over the refried beans. Cover with pepper jack and spread the remaining cornmeal mixture over the pepper and bean mixture. Pour the enchilada sauce over the cornmeal, starting from the outside of the dish working inward, toward the center.
Bake in the oven on the middle rack for about 35-40 minutes, until the cornmeal is cooked through. Carefully remove from the oven and let cool slightly before garnishing with, queso fresco, cilantro, and avocado before serving.