Roast the poblano pepper first. Place it directly over a gas flame or under the broiler, turning with tongs every couple of minutes, until the skin is charred and blistered all over, about 8 to 10 minutes total. Put it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the charred skin, remove the stem and seeds, and chop the flesh into rough pieces. Set aside.

Heat your oven to 375 degrees. Warm the olive oil in a large oven-safe skillet over medium-high heat. Add the chorizo coins in a single layer and cook without moving them for 2 to 3 minutes until they develop a browned crust on one side. Flip and brown the other side for 1 to 2 more minutes. Transfer the chorizo to a plate, leaving the rendered fat in the pan.

Add the diced onion to the same pan with the chorizo drippings. Cook over medium heat until the onion is soft and translucent, about 5 minutes. Add the garlic, smoked paprika, and cumin and stir constantly for 1 minute. The spices will toast in the fat and smell fragrant.

Add the drained and rinsed black-eyed peas, crushed tomatoes, chicken broth, roasted poblano, and black pepper to the pan. Stir to combine everything. Taste the mixture and add salt only if needed, since the chorizo is already salty. Return the browned chorizo coins to the pan and stir gently to distribute.

If your skillet is oven-safe, bake directly in it. Otherwise, transfer everything to a 2 quart baking dish. Bake uncovered at 375 degrees for 25 to 30 minutes until the edges are bubbling and the liquid has thickened slightly. The top should look set and glossy.

Pull the casserole from the oven and immediately sprinkle the crumbled cotija over the surface. Return it to the oven for 5 more minutes. The cotija will soften slightly and turn a little golden at the edges. Finish with fresh cilantro and serve directly from the pan while hot.