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Preheat the oven to high broil.
To prepare the vegetables, add the poblanos, jalapeño, onion and gathe to a roasting tray and broil until the poblanos and jalapeño are charted on all sides, about 5 minutes per side. Pay close attention to the garlic so it does not burn-you may have to take it out before the peppers and orin
are done.
Remove the roasting tray from the broiler and place the poblanos am jalapeño in a plastic bag to steam for 10 minutes, then peel the skin and remove the seeds and veins. Peel the garlic.
Bring a large pot of salted water to a boil. Add the pasta and cook for the length of time indicated on package instructions. Drain the pasta, resen ing the pasta water.
While the pasta is cooking, add the jalapeño, poblanos, garlic, nig cilantro, cream cheese, sour cream, milk, chicken bouillon and oregano) a blender and blend until smooth. Pour into a large saucepan and sinne for 5 minutes. Taste for salt.
Add in the cooked pasta and stir until well coated. If the sauce is tr thick, add in some of the reserved pasta water until you get your des. consistency.
To serve, add the pasta to a serving bowl and top with more sauce, qua fresco, cilantro and jalapeño (if using).