Heat the remaining 1/4 cup olive oil in the large nonreactive saucepan. Add the onions, jalapeños and garlic and cook over moderately high heat, stirring occasionally, until the onions are softened, about 5 minutes. Add the beer and boi for 3 minutes. Add the strained stock, roasted chiles, potatoes, lime juice, achiote paste and sugar. Lower the heat to moderate and simmer until the potatoes are tender, about 20 minutes. Season with salt and pepper. Stir in the chopped cilantro. Ladle the soup into shallow bowls and garnish with the cheese and cilantro leaves.