Preheat your oven to 400°F (200°C) to ensure proper roasting of poblanos.

Slice poblano peppers in half, remove seeds, and brush with olive oil. Roast in the oven for 10-15 minutes until tender.

In a skillet, warm olive oil and sauté minced garlic for 30 seconds. Add shrimp, cumin, chili powder, salt, and pepper, cooking until shrimp is pink, about 3-4 minutes.

Remove from heat and mix in lime juice, lime zest, cilantro, cream cheese, and half of the shredded cheese until creamy.

Stuff each poblano half with the shrimp mixture and top with remaining cheese.

Bake for 15-20 minutes until cheese is melted and bubbly.

Garnish with chopped cilantro and lime wedges. Serve warm.