Place the chiles directly over medium heat. Turn regularly until the skins are blistered and lightly charred on all sides.

Transfer the roasted chiles to a glass container and cover. Let them steam, peel away the blistered skins, cut a shallow slit lengthwise into each chile, and carefully remove the seeds and inner veins.

Heat the olive oil in a skillet over medium heat. Add the white onion and sauté until soft and translucent. Stir in the garlic and cook briefly until fragrant.

Add the mushrooms and cook until their moisture reduces. Add the shrimp, sea salt, and black pepper. Sauté until the shrimp are opaque and coral-pink, then remove from the heat.

Transfer the shrimp mixture to a bowl. Add the softened cream cheese and fold until evenly combined and creamy.

Stir together the soy sauce, Maggi seasoning sauce, Worcestershire sauce, lemon juice, and toasted sesame oil. Add the red onion and toss until coated.

Gently open each roasted chile and fill generously with the creamy shrimp and mushroom mixture.

Arrange the stuffed chiles on a serving platter. Spoon the citrus-soy sauce and marinated red onion over the peppers, then finish with fresh cilantro.