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ROAST THE PEPPERS. Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
Remove from heat and place them into a paper bag or baggie for a few minutes. The heat will steam them and loosen the skins.
Peel away the skins and roughly chop the peppers. Set them aside for now.
Cook the Onion, Jalapeno and Garlic. Heat the olive oil in a large pan or skillet and add the onions and jalapeno pepper. Cook for 5 minutes to soften.
Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
Cook the Zucchini and Squash. Add the zucchini, squash, corn, Mexican oregano, ancho powder, chili flakes, cumin and salt to taste. Sauté until just tender, 3-4 minutes, to your preference.
Stir. Stir in the chopped peppers and chopped cilantro. Heat through.
Garnish. Garnish with fresh cilantro, crumbly white cheese and red pepper flakes
FOR CREAMY-CHEESY VERSION
Stir in the Mexican crema and cotija cheese until it melts through along with the chopped peppers and cilantro over low heat.