Mexican Sheperd's Pie

Ingredients

• 1 lb. russet potatoes, peeled and cubed
• 3 to 4 tablespoons milk
• 1 tablespoon butter
• 1 1/2 cups finely shredded Mexican four-cheese blend
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 lb. fresh Mexican chorizo, casings removed
• 1/2 large poblano pepper, seeded and chopped
• 1/2 medium red bell pepper, seeded and chopped
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 3/4 cup Mexican beer
• 1 1/2 teaspoon cornstarch
• 2 tablespoons tomato paste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon lime juice
• 1/2 cup canned black beans, rinsed and well-drained
• 1/4 cup canned or frozen corn, thawed or well-drained
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon lime zest
• 2 ounces crumbled queso fresco