Roasted Peppers

I have been putting more roasted peppers in things and boy, are they tasty. After broiling the ONLY red pepper I had tonight to a black-roasted perfection, I had an epic cooking fail. The slimy pepper slipped out of my hands and right into the trash can. So I did what any self respecting cook would do. I used the five second rule, fished it out and rinsed it off. It was mostly covered with papery garlic skins. I actually learned something. It's easier to rinse the seeds off than to scrape them off.
Which brings me to another point - question, actually. I have been buying (for years) what I thought was a poblano pepper to roast and put in Mexican dishes. It gives a nice kick, but not too hot. They are dark green, about the size of a bell pepper, but pointy on the end. Now it seems the grocers call them pasilla peppers? Are they the same thing or have I been using the wrong pepper for years?
What ever they are called, they are tasty.

Now, after googling peppers, I think what I have been buying are poblanos. I think the grocers have been calling them Pasillas.