Black Bean Soup with Roasted Poblano Chilies Recipe

2 poblano chiles
2 Tbsp raw shelled pumpkin seeds (pepitas)
1 large dried pasilla or ancho chile, stemmed, seeds removed
1 Tbsp olive oil
1 medium onion, coarsely chopped
4 garlic cloves, peeled, crushed
1 (14.5 oz) can fire-roasted or plain diced tomatoes
4 cups low-sodium chicken broth
½ tsp Kosher salt
2 (14.5 oz) cans low-sodium black beans, drained
½ cup crumbled queso fresco or feta
Lime wedges (for serving)