Prepare chicken (or cauliflower/spinach) see notes, and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.

Roast the poblano (or use canned green chilies) directly over a gas flame on the stove or grill (or place on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blackened and blistered. Place in a bowl, cover with a kitchen towel and let cool. Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. Dice finely.

In a medium pot, over medium heat oil or butter, and saute shallot until golden and fragrant, about 3-4 minutes. Add the flour, and toast, stirring 2 minutes on med-low heat. Whisk in the broth a little at a time, bring to a simmer, and once thickened turn off the heat. Let cool 5 minutes. Stir in the sour cream, and whisk until smooth. If using canned chilies, add ½ of the can now, along with coriander, salt and pepper. Save the remaining chilies and add to the filling. Alternatively, if using the poblano, add a cautious ⅓ of the diced poblanos to start, tasting for heat. Season sauce with salt and pepper to taste. Add some to the filling if you want.

Preheat oven to 350F. Warm the tortillas to make them pliable (over a gas flame on the stovetop, in the microwave covered for a few seconds, or warmed in the oven) and wrap in a kitchen towel.

Grease a 9 x 13-inch pan and add ½ cup enchilada sauce to the bottom. Create an assembly line with warm tortillas, filling, cheese and sauce. Add 3 tablespoons of cheese to the center of each tortilla, 2 tablespoons of sauce, and ½ cup of filling and roll them up. Place them seam-side down in the pan. Pour the remaining sauce over top and sprinkle with the remaining cheese.

Place in 350 F oven for 20-25 minutes, uncovered until golden and edges are crispy. If you prefer soft enchiladas, you can cover them with foil for the first 15 minutes.

Garnish with fresh cilantro and scallions.