• Preheat oven to 425 degrees F.
• Dice the onions into quarters. Slice the poblano pepper in half and remove the seeds and stem. Husk the tomatillos and discard the leaves. On the first parchment lined baking sheet, add one onion, poblano, two ears of corn and two cups of the whole heirloom tomatoes. Toss the veggies in 1-2 tablespoons of oil.
• On the second parchment lined sheet pan, add the tomatillos and additional onion. Toss with remaining 1 tablespoon of oil. Using both oven racks roast the vegetables for 20-25 minutes, or until they are soft and have begun to char. Set aside to cool, about 5 minutes.
• Set aside the pan with the roasted tomatillos. Remove the corn to a seperate plate and using a sharp knife slice the corn off the cob. From the first pan, finely chop the onion, poblano and heirloom tomatoes. Season the chopped vegetables with salt and garlic powder. Add the corn, fresh cilantro, shredded rotisserie chicken and toss. Season to taste with additional salt and garlic, if needed. Prepare the tomatillo salsa.

For the tomatillo salsa:

• Add the whole tomatillos and onion to a blender or food processor. Add all the remaining ingredients for the salsa and blend on high until smooth. Adjust salt and seasonings if needed.
• Taking ½ cup of the roasted tomatillo salsa, toss the salsa with the sweet corn and chicken filling and add ½ cup of the shredded pepper jack cheese. Evenly spoon the chicken mixture down the center of each flour tortilla and roll, placing the tortillas seam side down into a 9x13 baking dish. Pour the remaining tomatillo salsa over the top of the enchiladas, top with the remaining cheese and bake in the oven at 425 F for 10-15 minutes, or until the cheese is melted and bubbly.
• Serve topped with cotija cheese, sour cream and avocado if desired. EAT!