Preheat oven to 400F. Brush the poblano peppers with olive oil and either grill or broil in the oven for a 5-7 minutes, to char the skins. Remove and add to a bowl covered with plastic wrap. Set aside for a few minutes.
Add the chorizo to a pot on medium heat and brown. While the chorizo is cooking, remove the plastic wrap from the bowl and gently scrape off the skin of the poblano, then discard. Cut a slit down the center of each pepper and scrape out the seeds and ribs, set the peppers aside.
Remove the chorizo from the pot and add to a large bowl. Leaving the grease in the pot, add in the riced cauliflower and the onion. Stir in the smoked paprika, cumin, salt and pepper. Cook for 2-3 minutes, then add into the same bowl with the chorizo. Add in the mascarpone cheese, cilantro (reserve some for garnish), lime juice and zest, mix until well combined.
Fill each of the peppers with the mixture and top with the shredded mozzarella cheese. Place in a baking dish sprayed with nonstick spray. Bake 15 minutes or until the cheese is melted and slightly golden. Turn the temperature up to 450F and bake for 5 more minutes.
Remove the stuffed peppers from the oven and allow to cool slightly. Serve with a garnish of cilantro and wedges of lime.