Slice the pepper in half and remove the seeds and membranes. Take care not to pierce the pepper in removing the membrane. I use a small paring knife to scrap the membrane from the inside of the pepper. I usually remove the stem but can also be removed after baking .
Spray a baking dish and place your pepper halves on them. Drizzle both halves with olive oil. Bake the peppers in the oven for 15-20 minutes until peppers are blistering and getting slightly translucent around the edges. Set aside.
In a medium skillet, add onion and sauté until soft. Add the black beans and corn and heat through. Add dry seasonings, Siracha sauce, cilantro and ketchup.
Cook and stir until hot and thoroughly combined. Remove from heat.
Take the slightly cooled pepper halves and stuff with filling. Sprinkle with enough cheese to cover the filing.
Place under the broiler on high until cheese is melted and bubbly.