Preheat the oven to broil on high and position an oven rack near the top.

Place the 4 poblano peppers on the baking sheet and broil until the skins are blistered and blackened, turning occasionally, about 10 min.

Transfer the broiled poblano peppers to a bowl and cover them for 10 min to steam.

Drain and rinse the canned white beans in the colander.

Combine the drained white beans, 1 cup corn kernels, and 2 cups fresh spinach in a mixing bowl.

Peel the loosened skins from the poblano peppers and cut one lengthwise slit in each pepper.

Remove the pepper seeds carefully and keep the peppers intact.

Blend the raw cashews, 1/2 cup unsweetened almond milk, nutritional yeast, garlic powder, and sea salt until completely smooth.

Change the oven temperature to 375°F / 190°C and spread 1/2 cup red enchilada sauce in the baking dish.

Fill each poblano pepper with one-quarter of the white bean, corn, and spinach mixture.

Arrange the stuffed poblano peppers in the baking dish and pour the remaining 1/2 cup red enchilada sauce over them.

Bake the chile rellenos until the filling is hot and the spinach is wilted, about 15 min.

Drizzle the creamy cashew sauce over the baked chile rellenos and serve warm.