Creamy Roasted Poblanos, Corn and Zucchini Three Ways: taco filling, with roasted chicken thighs, wi

Ingredients

• 3 tablespoons vegetable or olive oil or bacon drippings, plus a little more if using chicken (divided use)
• 3 medium (1 pound total) zucchini or Mexican calabacitas, cut into cubes a little less than ½ inch
• 1 medium white onion, cut into ¼ inch slices
• 2 or 3 garlic cloves, peeled and finely chopped
• 4 medium fresh poblano chiles, roasted, peeled and cut into ¼-inch slices 1 cup fresh or frozen corn kernels
• 1 cup fresh or frozen corn kernels
• 3/4 or 1 cup Mexican crema, crème fraiche or heavy cream, depending on how creamy you want the dish to be
• 1 sprig epazote, leaves removed and thinly sliced, plus extra for serving OR ¼ cup chopped cilantro, plus extra leaves for serving
• About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like goat cheese or feta
• 12 warm corn tortillas
• 8 boneless or bone-in chicken thighs
• 2 tablespoons agave syrup or honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh black pepper
• 8 ounces dried pasta (I like shell, campanelle, orecchiette, anything that’s smallish and will catch the sauce and vegetables)
• 1 cup (2 ounces or more) finely grated Mexican queso añejo or other garnishing cheese like Parmesan or Romano