Roasted Chile Relleno with Avocado Chipotle Sauce

Name: Roasted Chile Relleno with Avocado-Chipotle Sauce
Ingredients: 1 large poblano pepper; 2 teaspoons extra virgin olive oil; ½ teaspoon ground ancho chile; 1 medium shallot lobe, thinly sliced; 1 clove garlic, thinly sliced; 4 or 5 Swiss chard leaves, stacked, rolled, and thinly sliced; 1 plum or other small tomato, cored, seeded, and chopped; ¼ cup cooked black beans, preferably homemade, rinsed and drained; ¼ cup cooked brown or white rice or farro (see Notes); 1 ounce Monterey Jack cheese, cut into small chunks or grated; Kosher or sea salt; ½ avocado, pitted; 2 tablespoons low-fat yogurt; ¼ teaspoon adobo sauce (from a can of chipotle in adobo); Juice of ½ lime; 2 to 3 tablespoons water; 1 tablespoon roasted shelled pumpkin seeds (pepitas) (see Notes)