Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with foil. Broil the poblano pepper on the foil-lined baking sheet for 6 to 8 minutes or until blistered, turning occasionally. Use tongs to transfer the poblano to a zip-top plastic storage bag. Seal the bag and let it stand 10 minutes to loosen the skin. Use a paper towel to pull the peel from the poblano and remove and discard the stem and seeds.
Add the roasted poblano, onion, garlic, and cilantro to the bowl of a food processor. Pulse, scraping down the sides as needed, until the mixture is a paste-like consistency.
Add the crushed corn chips and milk to a large bowl. Let stand about 5 minutes or until the chips soften. Stir in the eggs, chili powder, cumin, smoked paprika, salt, pepper, and the poblano mixture. Fold in the beef and mix with your hands just until combined.
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and coat it with non-stick cooking spray.
Shape the meat mixture into about 30 (1 1/2-inch meatballs) about 2 tablespoonfuls each. Place them on the prepared baking sheet. Bake 12 minutes or until browned.
While meatballs are baking, start the rice, sweet potatoes, and corn (see instructions below).