Make the enchilada sauce.

Place the poblanos, jalapenos, tomatillos, onion quarters, and whole garlic cloves onto a foil-lined rimmed baking sheet.

Roast under the broiler until the tops of the chiles are blackened, about 10 minutes.

Turn the vegetables and roast the other side until blackened about 10 minutes.

Remove from the oven and cover with foil or a clean tea towel until cool enough to handle.

Rub off most of the skins after the chiles have steamed and cooled. Don’t worry if it doesn’t all come off. Some of the blackened bits are delicious.

Remove the stems and seeds from the poblanos and jalapenos.

Roughly chop the chiles and divide the pile in half.

Place half of the chiles into a blender. Save the remaining half for the enchilada filling.

Add the tomatillos, garlic, broth, salt, cumin, chili powder, cilantro, and lime juice. 

Blend until smooth.

Taste and adjust seasoning if needed. Add additional salt or cayenne pepper to taste.

Set aside.

Make the enchilada filling.

In a large skillet on medium-low heat, saute the onion in the butter until translucent – about 8 minutes.

Add the minced garlic. Stir until well incorporated.

Add the corn and toss well. Cook until the corn is tender – about 10 minutes.

Pour in the heavy cream, add the cream cheese, salt, cumin, Mexican oregano, cayenne, and lime juice.

Cook, often stirring to prevent sticking, until the cream cheese has melted, the mixture has thickened, and is well combined.

Remove from the heat and stir in the Cotija cheese, reserved diced chiles, and ¼ cup of minced cilantro. 

Taste and adjust seasonings.

Assemble the enchiladas.

Preheat the oven to 350 degrees.

Spray a large baking dish with cooking spray. Set aside.

Place the tortillas on a microwave-safe plate and cover them with a damp paper towel.

Microwave the tortillas on high power for 20-30 seconds until hot. The paper towel will help to create steam and keep the tortillas moist.

Spread about ¾ cup of the sauce over the bottom of the baking dish.

Place a warm tortilla on a flat surface.

Add a heaping ¼ cup of the filling down the center of the tortilla and then roll it up.

Place in the baking dish, seam side down.

Repeat with the remaining tortillas.

Spread the remaining sauce over the top of the enchiladas.

Cover the pan with foil and bake in the oven for 20-25 minutes until the enchiladas are hot and bubbling.

Remove from the oven and sprinkle the Monterey Jack cheese over the top. Return to the oven and bake until the cheese has melted and is beginning to turn golden around the edges – about 10 minutes.

Serve warm, garnished with sliced scallions and sour cream.