Lay the tomatoes and garlic on a baking sheet and place about 4 inches below a very hot broiler. Roast until the garlic is soft, and the tomatoes have blistered and blackened all over. Remove the peels and place in a bowl.

Toast the chiles slightly in a pan. Transfer the roasted chiles to a bowl, cover with boiling water. Soak the chiles for 15 minutes or until tender, remove from the liquid.

In a blender, puree the tomatoes, garlic cloves and chiles until smooth. Set aside.

Heat a large saucepot over medium heat. Add the oil and quinoa. Cook, stirring periodically until the quinoa has toasted. Add the cumin, onions, poblano pepper, minced garlic and a pinch of salt. Cook until aromatic.

Add the pureed tomato mixture. The mixture should sizzle and reduce.

Add the stock and bring to a simmer. Let cook for 20 minutes or until the flavors meld.

Add the beans and corn and bring to a low simmer. Cook 5 minutes. Adjust seasoning with salt and pepper.

To Serve: Pour the soup in a bowl and garnish with quinoa chips, avocadoes, and cilantro. Serve with lime wedges on the side.