Calabacitas de Tapachula (Zucchini & Corn in Poblano Sauce)

Preheat broiler, with rack 2 to 3 inches from the heat source. Line a large rimmed baking sheet with foil. Place poblanos on the prepared baking sheet; broil, turning the peppers every 3 to 4 minutes, until blistered and completely charred on the outside, 10 to 12 minutes. (The flesh should be cooked, not burnt.) Place the roasted peppers in a plastic bag and seal it (or put them in a bowl and cover tightly with plastic wrap); let them sweat for at least 10 minutes. Then peel the peppers: holding them under a thin stream of cold running water (or working in a bowl of water), remove the charred skin with your fingers. Discard skins, stems and seeds.

Coarsely chop the roasted peppers and transfer to a blender or food processor. Add onion, garlic and broth (or water); puree until smooth. Set aside.

Heat oil in a large skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until softened, about 3 minutes. Clear a space in the middle of the pan and add corn. Cook, stirring occasionally, until the corn begins to color, 2 to 3 minutes. Add zucchini, salt and pepper; cook, stirring occasionally, until the zucchini begins to soften, 2 to 3 minutes.

Stir in the poblano puree; bring to a medium simmer and cook until the sauce has reduced and thickened and the zucchini is tender but not mushy, 8 to 10 minutes. Scrape onto a platter, top with cheese and serve.