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1
Roast poblano chilies over gas flame or in broiler until blackened on all sides.
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2
Enclose chilies in paper bag.
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3
Let stand 10 minutes.
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4
Peel, seed and coarsely chop chilies.
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5
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
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6
Add corn kernels and cook until beginning to brown, stirring occasionally, about 5 minutes.
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7
Add jalapeno chilies, garlic, cumin and oregano; saute 2 minutes.
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8
Remove from heat.
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9
Mix in roasted poblano chilies, canned tomatoes, 1/2 cup reserved juice from canned tomatoes, green onions and cilantro.
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10
Season with salt and pepper.
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11
Cook squash in large pot of boiling salted water until crisp-tender, about 4 minutes.
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12
Drain.
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13
Set aside.
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14
Mix cheeses in medium bowl.
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15
Preheat oven to 350F.
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16
Lightly oil 15 x 10 x 2-inch glass baking dish.
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17
Combine 5 cups water and 1 1/2 teaspoons salt in heavy large saucepan.
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18
Bring to boil.
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19
Combine cornmeal and remaining 2 cups water in medium bowl.
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20
Gradually whisk cornmeal mixture into boiling salted water.
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21
Reduce heat to medium-low.
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22
Cook until cornmeal is very tender and mixture is thick, stirring often, about 14 minutes.
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23
Remove from heat and mix in yogurt.
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24
Spread 2/3 of cornmeal over bottom of prepared dish (cover remaining cornmeal to keep warm).
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25
Arrange squash over cornmeal in dish.
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26
Sprinkle squash with salt and pepper.
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27
Sprinkle 2 cups cheese over squash.
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28
Spoon corn kernel mixture evenly over cheese, spreading with spatula.
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29
Spread remaining cornmeal evenly over corn kernel mixture.
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30
Arrange tomato slices atop cornmeal, pressing gently.
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31
Sprinkle with salt and pepper.
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32
Drizzle remaining 1/4 cup juice from canned tomatoes over.
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33
Sprinkle remaining cheese evenly over casserole.
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34
Bake casserole uncovered until heated through and top is golden, about 1 hour.
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35
(Can be made 1 day ahead.
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36
Cool slightly.
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37
Cover and refrigerate.
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38
Rewarm, covered with foil, in 350F oven until heated through, about 30 minutes.)
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39
Let casserole stand 15 minutes.
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40
Garnish with cilantro sprigs and serve.
