Place chicken breast in a small saucepan. Add enough water to cover the chicken.

Salt the water and allow to a boil. Reduce heat and simmer covered for about 15 to 20 minutes until the chicken is no longer pink (170 degrees Fahrenheit). Remove the chicken from the pot and reserve the broth for later use. When the chicken has cooled enough to handle, mince it. Set aside.

Warm 1 tablespoon of the olive oil in a frying pan over medium heat. Add onions, garlic, and corn. Continue sautéing for 5 minutes until onions start to turn translucent and garlic is lightly browned. Add coriander and cumin and continue to sauté for another 1 to 2 minutes. Remove pan from heat and set aside. Pull the 2 cloves of garlic out of the pan and peel the papery skin off. Smash the clove of garlic and return it to the onion/corn mixture.

Add the black beans, lime juice, tomatoes, and chilies to a large bowl. Smash the black bean mixture using a potato masher or fork until approximately half the mixture is mashed. Stir in chicken, onions, garlic, and corn.

Cut the tops off the peppers and remove all ribs and seeds – do not discard the tops. Cut a skinny slice off the base of the peppers to stand upright in the baking dish.

Fill each of the peppers with the black bean/chicken mixture. Top each pepper with a bit of queso fresco. Place the tops back on the peppers.

Preheat the oven to 400 degrees Fahrenheit. Place peppers in an 8×8 inch square baking dish. Lightly brush the peppers with the remaining tablespoon of olive oil. Fill the pan with chicken broth, 1 ladle at a time, until the pan is filled ¾-inch with broth. Bake for 40 to 50 minutes until peppers are soft. Check on the peppers every 10 minutes; if peppers are getting too brown, cover the dish with foil.

Remove peppers from the oven and place a spoonful of diced avocado underneath the tops of each pepper. Sprinkle each pepper with a bit of sea salt if desired.