Poblano Salsa: Heat a comal or cast iron skillet over medium to medium-high heat. Roast the poblano peppers, jalapeños, and tomatillos until charred (blackened) all around. 

Transfer the peppers to a bowl, cover with plastic wrap, and let them sweat for 10-15 minutes. Allow the tomatillos to cool on a dish.

Once the skin of the peppers has loosened, peel it off and cut the peppers open to remove the seeds and stems.

Slice six poblanos into strips (rajas) and set aside. Blend the remaining two poblanos with the jalapeños, tomatillos, cilantro, and broth until smooth. Set aside until needed.

Chicken Filling: Remove the corn kernels from the cob. In a medium saucepan over medium heat, pour in the oil and sauté the corn until slightly softened. Add the onion and sauté until softened. 

Stir in the garlic, cumin, and oregano, and cook for one minute. Pour in the green salsa, bring to a boil, then reduce to a gentle simmer and cook until slightly thickened, about 8 minutes. Mix in the salt and chicken, then turn off the heat and set aside to cool slightly.

Heat avocado oil. Lightly pan fry each tortilla until pliable, just a few seconds per side. Transfer to a dish and continue frying the rest.

In a medium bowl, combine requesón cheese and Mexican cream. Use a spatula to stir and fold them together, leaving a few lumps.

Preheat the oven to 350°F.

Grab a 10x13 baking dish (handles not included) and spray the bottom with non-stick baking spray. 

While assembling your Pastel Azteca, spread each layer evenly to cover the one below. Repeat this process three times for a total of three layers.

First, pat dry excess oil from the tortillas with a paper towel. Arrange 8-9 of them to cover the bottom of the dish. Spread the requesón mixture, followed by the chicken filling and sliced poblanos. Finally, sprinkle with Oaxaca cheese. Repeat for the remaining two layers.

Bake for 20 minutes until the cheese is melted, then switch to broil to achieve a golden top. Allow it to rest for 15 minutes before slicing and serving.