Prick the sweet potatoes all over with a fork, then cook using your preferred method until a knife can easily be inserted. You can bake them in a 350 degree F oven for one hour or microwave in 5-8 minute increments until cooked through (about 15 minutes total, give or take).
Heat a large skillet over medium heat (I used stainless steel). Add the olive oil. Brown the chorizo for several minutes to add caramelization and some crisp texture, deglazing the pan occasionally with water if it ever looks like the brown bits on the bottom might burn. Set the chorizo aside on a plate, leaving any oils from the chorizo in the pan.
Add the poblano, red onion, and jalapeño. Cook for several more minutes, stirring frequently, until the onions and peppers are soft. Add the garlic, chili powder, paprika and cumin, then cook for an additional minute. Stir the chorizo back in along with the black beans, then season with salt to taste.
To serve: slice the sweet potatoes lengthwise. You can optionally scoop out some of the sweet potato center to make more room for filling, but I personally like to leave everything. Divide the chorizo black bean mixture evenly between the sweet potatoes, then top with sour cream, salsa, and cheese. Serve immediately.
Smoked chorizo should already be cooked. If you can only find raw chorizo, bake it for 20 minutes in a 400 degree F oven before using in this recipe.