Prep: 1. Cut/chop: poblano chiles, chicken breasts, and cilantro. Make: 1. Heat oil in large nonstick skillet over medium-high heat. 2. Add poblano chiles; sauté until beginning to soften, about 3 minutes. 3. Add chicken, cumin, and chili powder; sprinkle with salt and pepper. 4. Sauté until chicken is almost cooked through, 2-3 minutes. 5. Stir in corn; sauté until heated through, about 1 minute, season to taste with salt and pepper. 6. Remove from heat; cover to keep warm. 7. Heat tortillas in a dry skillet for about 1 minute per side. 8. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro. 9. Fold in sides of tortilla over filling; roll up, enclosing filling.
If you prefer a more saucey burrito add 3/4 cup taco sauce while cooking the chicken and poblano peppers. This is also a great place to use leftover chicken, or bulk up the burritos with leftover rice or beans.