Boil the chicken in plenty of water. While it cooks, roast the poblano peppers.

Once the chicken is cooked, shred it. When the peppers are charred, place them in a plastic bag to steam for 20 minutes. Remove the skin, seeds, and stems, then slice them into strips.

Sauté the onion and garlic. Add the poblano strips and corn with a pinch of salt, and cook for about 5 minutes. Stir in the crema, cream cheese, chicken bouillon, and nutmeg. Taste and adjust salt if needed. Add the shredded chicken and mix well.

Separately, lightly fry each tortilla so they are a bit firm. In a lightly greased baking dish, layer some of the chicken and pepper mixture, then a layer of tortillas. Repeat the layers until all the mixture is used.