Place orange juice and sugar in a small heavy saucepan and heat over medium, stirring, until sugar is dissolved, about 3-4 minutes. Remove from heat and stir in cranberries; allow to cool to room temperature.
Char the skin of the red bell pepper and the poblano chile by putting them over a gas flame, under a broiler or on a hot barbecue grill. When blackened all over, put them in a bowl and cover them with plastic wrap or place in a bag to create steam; when cool enough to handle, scrape the skin off, remove the stem and seeds, and chop into ¼-inch dice.
Put cooled cranberry mixture in a medium bowl. Stir in the diced pepper and chile, the pecans and the orange zest. The salsa may be made a day ahead up to this point. Add the chopped cilantro and season to taste with salt and pepper just before serving.
Makes about 2½ cups.