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Turn the broiler to high. Rub the Poblano chiles with the vegetable oil and set them on a baking sheet covered in foil Place the sheet underneath the broiler. Broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Alternately, if you have a gas range, you can blacken them over the flame of a heating unit.
Turn off the broiler, and transfer the Poblanos to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds. Chop the chiles, reserving 3 Tbsps on the side.
Melt the butter in a large skillet over medium heat and add the chopped onion; saute for approximately 7-8 minutes until opaque; add the garlic and chopped cilantro and saute for another 1-2 minutes.
Place all but the 3 Tbsps of chopped chiles in a blender along with the Serrano chiles (if using) and the onion and garlic mixture. Puree until smooth. Add the crema or cream and blend. Remove from the blender and add the reserved Poblano chiles and stir. Return to the skillet and keep warm on low heat.
Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the box. When done, drain pasta in a colander and add it to the skillet with the sauce and toss well.
Grate Manchego cheese on top of each serving; top with pepitas if using.4