Heat oven to 350 degrees. Coat a baking sheet or dish with cooking spray. Arrange peppers on dish or sheet and roast for 20 minutes. While they are roasting, heat oil in skillet, add onion, asparagus, yellow squash, coriander seeds, cumin, and salt. Cook until vegetables are softened. Remove from heat, stir in wild rice, tomatoes, chickpeas, chipotle and adobo sauce. Toss then stir in the pepitas. Remove peppers from overn, stuff with mixture and top with grated cheese. Bake 15 minutes.