Heat oven and pizza stone to 500º.

Heat a medium skillet over medium-high heat. Drizzle in a small amount of olive oil. Sauté the corn until starting to brown, 3-4 minutes. Add the onion and continue cooking for 1-2 minutes longer. Transfer to a small bowl and stir in the black beans. Season to taste with salt. Set aside.

In the now empty skillet, combine the beer and sausage links. Bring to a simmer. Cover and cook, turning occasionally, for about 8 minutes or until the sausage is cooked through. Drain any liquid, then sear the sausage over medium-high heat. Set aside to cool slightly, then slice or remove casings and crumble (your preference).

While the sausage is cooking, roast the poblano. When it’s blackened all over, place in a foil pack to steam until it’s cool enough to handle. Remove the skin, stem and seeds.

Combine the roasted poblano, sour cream, lime juice, cilantro and pinch of salt in a food processor or blender and pulse until smooth. An immersion blender works really well here, too, if you have one. Set the crema aside while you prepare the pizza.

Dust a cutting board or pizza peel with cornmeal and stretch the dough into a 12-14 inch circle. Brush with olive oil, then brush or spread on the chipotle/adobo sauce, leaving a 1-inch border. It won’t look like much, but it’s just enough.

Sprinkle the dough with the cheese. Top with sausage and then the corn and black bean salsa.

Bake for about 10 minutes, until the crust is golden and the cheese is bubbly.

Allow the pizza to cool slightly, then drizzle with the poblano crema. Top with diced tomatoes and additional cilantro.