Line a baking sheet with aluminum foil and place the tomatoes, poblanos, and jalapeno peppers on top. Set the oven rack directly underneath the broiler and turn the broiler on high.
Broil for 5 minutes, or until the skin is blackened and blistered. Carefully flip over the tomatoes and peppers and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
Remove from the oven and transfer the roasted tomatoes to a cutting board.
Loosely cover the remaining peppers on the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.
While peppers are sweating, roughly chop the roasted tomatoes.
Uncover the peppers and pull and rub off as much of the loose skin on them as possible. It doesn’t have to be perfect. (View some step-by-step photos on how to roast poblano peppers.) At this point, you can also remove the seeds from any of the peppers if you don’t want it too spicy.
Transfer clean peppers to a cutting board and chop them, removing the seeds from the peppers if you don’t want the chili to be spicy.
Heat olive oil in a Dutch oven or large pot over medium-high heat. Add onions and garlic and cook for 5 minutes until softened and translucent.
Add chopped roasted tomatoes, chopped roasted peppers, tomato paste, salt, chili powder, ancho chili powder, ground cumin, and smoked paprika. Cook for 5 minutes, stirring occasionally.
Add corn and both cans of chili beans. Stir to combine and bring to a boil.
Cover, reduce heat to low, and simmer for 5 minutes.
Add quinoa and vegetable broth. Stir to combine, raise heat to high, and bring to a boil.
Cover, reduce heat to low, and simmer for 15-20 minutes or until the quinoa is fully cooked.
Taste and season with more salt if necessary. If you prefer your chili with a little more saucy, stir in 1 cup of water or more to your liking.
Garnish with cilantro, avocados, and sour cream. Serve with tortilla chips or cornbread and enjoy!