Char the poblano chiles directly over gas flame on the stove or under the broiler until blackened on all sides (you can also do this on your grill). Enclose in a plastic bag and let steam for about 15 minutes or a little longer.
In a heavy large skillet, add the oil over medium heat. When the oil is hot, add the onion (leave some for garnish). Saute until translucent, about 5 minutes. Add the corn and cook for another 3 minutes. Set aside.
Peel and seed the poblano chiles. Cut the chiles into 1/4 to 1/2 inch strips. Add the strips to the onion and corn mixture. Saute until the corn is tender, another 5 minutes. Add the heavy cream and 1/3 cup mexican sour cream; cook until bubbling, about 8 minutes. Add 1/2 cup of monterey jack cheese. Stir until melted and smooth. Season with salt and pepper.
Place tortillas in foil. Place in preheated oven 350 for about 10 minutes or until warm and soft. Do not over cook these. You can also try softening them up in the microwave.
Whisk remaining mexican sour cream with 2 cans of green chile enchilada sauce. Pour some in the bottom of a 13x9 pan to coat.
Put some of the poblano/cheese mixture on a tortilla & sprinkle with a little more jack cheese. Fold, and place seam down into pan. Continue until done. Top the enchiladas with the green chile/sour cream sauce. Top with remaining jack cheese. Garnish with chopped onions and pickled jalapenos.
Bake at 375 for 35-45 minutes. Let it set for about 15 minutes before serving.
Tips - Next time I will use corn tortillas. I really want to try them with blue corn tortilllas. I attempted to make my own, but that's an entirely different story. Also, I think these will be awesome with some chicken added. I might even use incorporate some pepper jack cheese.
Wine Pairing - I tried it with a Sauvignon Blanc - it went well. I also tried it with a Gewurtraminer, but it was too sweet. I thought the dish would be spicier which would complement the Gewurtraminer, but it really wasn't.