Roast the poblano peppers over an open flame on medium heat, turning them occasionally to ensure even cooking. When most of the skin is charred, place them in a large bowl, cover with plastic wrap, and allow them to sweat 30 minutes.

Using the back of a paring knife, remove the blistered skin and scrape out the seeds.

In a medium sauté pan over medium heat sweat the onion and garlic until translucent, 2 to 3 minutes. Remove from heat.

In the same sauté pan combine butter and flour, stirring constantly cook until golden brown, about 5 minutes.

Transfer to a blender or food processor the roasted poblano, garlic, onion, chicken stock, cream cheese, sour cream, and flour/butter mix, process until smooth and simmer in a sauce to thicken.

Pre heat oven to 350°F.

In salted boiling water cook the noddles for about 5 minutes and drain.

Add to a casserole the noddles, corn and pour over the poblano sauce.

For the crust mix Saladitas crackers crumbs and grated Monterrey Jack; Top the casserole with the crust mixture and bake at 350°F for 15 minutes or until golden brown.