Add can of tomatoes, half of the onion, garlic, and chipotle to blender. Blend until smooth. Set aside.
Turn on broiling function of oven. Spread hatch chiles on baking sheet and place on top rack of oven. Broil until charred, and turn until all sides of chiles are charred. Remove from oven and cover tightly with foil.
Once chiles have cooled completely, remove skin. Cut each chile in half and remove seeds. Set aside.
Preheat oven to 425 degrees F. In a medium bowl, combine beans, corn, cornmeal, cumin, paprika, onion powder, garlic powder, salt, and pepper.
Pour half of the tomato sauce into a 13x9 pan, and the remaining sauce in a second pan. Place chiles in the pans, cut side up. Fill each chile with the bean mixture, then top evenly with queso fresco.
Cover pans with aluminum foil and bake for about 30 minutes. Remove aluminum foil and continue baking for another 15-20 minutes.
While chiles are baking, combine yogurt, lime juice, cilantro, agave, and salt in a small bowl. Whisk until smooth.
When chiles are tender, remove from oven and let cool 5 minutes. Top with cilantro lime crema, additional cilantro, and serve!