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Combine masarepa, water and 1/4 teaspoon salt in a medium bowl. Stir until a smooth dough forms. Set aside.
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add poblano and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from heat and stir in cilantro and lime juice.
Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tablespoons oil and dough.
Top the arepas with some of the bean mixture and cheese. Garnish with more cilantro and serve with lime wedges, if desired.