Place the peppers on a baking sheet inside the oven and set to broil on high. Keep an eye on the peppers and as the skin blackens and begins to blister, carefully open the oven and flip the peppers over to allow the other side to roast. This process will take about 10 to 15 minutes total.
Remove the peppers from the oven and place inside a glass bowl. Cover with plastic wrap or foil to allow the peppers to steam and cool, making it easier to remove the skins.
Preheat a medium sized skillet over medium-high heat. Add a drizzle of avocado oil, yellow onion, and jalapeños. Sauté until the onions cook down and become translucent. Add the jalapeños and onions to a medium sized bowl, combine with the goat cheese, green chiles, jalapeño sauce, salsa, pickled jalapeño juice, cumin, garlic powder, 1/2 teaspoon sea salt, and cayenne pepper. Stir to combine. Set aside.
In a separate bowl whip the egg whites with a hand mixer until stiff peaks form, set aside.
Combine the egg yolks with 2 tablespoons masa harina, stir into a paste and gently fold into the egg whites.
Remove the skins, stems, and seeds from the poblano peppers. Cut down one side so that the pepper is laid out flat.
Sprinkle the remaining masa harina and 1/4 teaspoon sea salt onto a large plate.
Add a few tablespoons of oil to the preheated skillet. Coat a pepper in the egg mixture and then dredge it in the masa harina. Place in the skillet and cook on each side until lightly browned, about 2 minutes on each side. Place the pepper on a plate lined with a paper towel to absorb any excess oil. Repeat until all four peppers are cooked.
Add the goat cheese/salsa mixture to the skillet and cook until warm, about 60 seconds.
Top the peppers with the sauce and serve immediately.