The more I eat Poblano chiles, the more I love them. The roasting and peeling part is a bit of a hassle but once you do it a few times, it becomes routine. I know there are sauces using the chiles but I needed to come up with a fairly low calorie and low fat version for pasta and this is what happened:

4 poblano chiles, roasted, peeled and seeded
1/4 cup beer
1/2 an onion, chopped
2 cloves garlic, minced
small bunch fresh epazote leaves, chopped
kernels from 1 ear of corn
olive oil.

Sauté the onion and garlic in the oil.
In a blender, add the chiles and just enough beer to make the blades move and blend well.
Add the blender sauce to the onions and garlic. Add more beer of needed. Cook 10 minutes. Salt.
Add chopped epazote and corn. Heat through and toss with cooked pasta (1 pound dry).

If I were feeling slimmer, I would have replaced the beer with sour cream.
If you don't have fresh epazote, just leave it out. The dried won't work.