Sheet Pan Vegetarian Chili with Cheesy Cornbread Biscuits

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4 scallions, roughly chopped, plus more sliced, for serving

2 poblano chiles, seeded and diced

2 sweet potatoes, peeled and diced

1 head cauliflower, cut into small florets

1/4 cup vegetable oil

1 tablespoon chili powder

2 teaspoons garlic powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour (see Cook’s Note)

1 tablespoon packed light brown sugar

2 teaspoons baking powder

1 cup fresh or thawed frozen corn

2/3 cup shredded sharp Cheddar (3 ounces), plus more for serving

1 cup buttermilk

4 tablespoons (1/2 stick) unsalted butter, melted

Two 8-ounce cans tomato sauce

One 15-ounce can black beans with their liquid

1 cup low-sodium vegetable broth

Diced avocado, sour cream, fresh cilantro leaves and hot sauce, for serving