Place oven rack in the top position and turn to broil. Place a sheet of aluminum foil on the rack below. Place chilies on the top rack and broil until blackened, turning carefully with tongs so that all sides blacken. Place in a covered container for 15 minutes. Peel chilies. Slit down the middle and remove seeds.

Meanwhile, spray a skillet with olive oil and heat to medium. Add onion and red pepper. Cook for 8 minutes. Add garlic and cook for 30 seconds, or until fragrant. Add corn, quinoa, garlic, paprika and cumin. Cook for 3 more minutes. Reduce heat to low. Stir in cilantro, cream cheese and pepper jack. Cook until the cheeses are melted. Remove from heat and allow to cool slightly. (This is a good time to start the sauce.)

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with olive oil.

Stuff each chili with the quinoa mixture. Use two to three toothpicks to secure.

In a shallow dish combine the corn flour and quinoa flour. Combine milk and lemon juice and place in a shallow dish. Make breading by combining quinoa flakes and rice crackers in a food processor until smooth. Transfer to a shallow dish.

Dip chilies in the flour and then in the milk/lemon juice mixture. Coat with bread crumbs and place on prepared baking sheet. Spray liberally with olive oil spray. Bake for 25 to 35 minutes, until brown. Serve with sauce. (Reserve remaining sauce for another use.)

To make sauce: Spray a saucepan with olive oil and heat to medium. Add onion and cook for 10 to 12 minutes. Add garlic and sauté for 30 seconds to a minute, until fragrant. Add tomatoes, chopped chipotle chile, oregano, salt and pepper. Reduce to low and cook covered for 30 minutes.