Wash and dry all produce. Preheat oven to 400 degrees. Trim and thinly slice scallions, separating greens and whites. Core and seed poblano, then cut into 1/2-inch pieces. Zest and then halve lime; squeeze juice from one half into a small bowl. Drain and rinse black beans.

Place tortillas in a stack on your cutting board. Cut stack in half, then cut each half in thirds, creating six smaller stacks of chip-shaped wedges.

Place tortillas on a baking sheet and sprinkle with a large drizzle of olive oil. Season with salt and pepper. Toss to coat, then spread out evenly on sheet. Bake in oven until crisp and golden-brown, about 10 minutes. (TIP: Keep an eye out for any burning.) Remove from oven and set aside once done. Preheat broiler to high.

Heat a drizzle of oil in a large, ovenproof pan over medium-high heat. Add scallion whites and poblano. Cook until soft, about 4 minutes. Add tomatoes, beans, 1/4 tsp chipotle powder (add more for additional heat), lime zest, reserved lime juice, and tortilla chips, stirring to combine and coat chips. Cook, stirring, until chips soften, about 2 minutes.

Remove pan from heat, then sprinkle cheese over chilaquiles in pan. Place pan under broiler and broil, watching carefully, until cheese melts, about 1 minute.

Divide chilaquiles between plates. Sprinkle with scallion greens and serve. TIP: Cut the remaining lime half into wedges for squeezing over, if desired, or save it for another use.