Add cooled veggies to a food processor, season with salt, pepper, cumin, basil and cilantro. Add a drizzle of honey and about 1/2 cup chicken stock. Purée until smooth and add to sauce pot. Add remaining stock and bring to a simmer. Reduce heat to low and simmer 20 minutes to thicken sauce and develop flavors. Turn off heat until ready to serve. Just before serving, reheat sauce then stir in crème fraiche, crema or sour cream.
In a medium sauté pan, heat EVOO or vegetable oil over medium-high heat, add corn and cook to lightly brown and caramelize at edges, giving the pan a good shake now and then, 5-6 minutes. Add red onion, thyme, finely chopped jalapeño, chopped garlic, salt and pepper. Toss together 2 minutes more then douse pan with lime juice. Transfer to a bowl and let cool to handle.
Combine chicken and cheese with corn. Stuff poblano peppers as full as possible, gently pressing to set filling once peppers are full. Shape them a bit, place on plate and chill 1 hour to firm up.
Set up frying station: 2 to 3 inches of frying oil heating to 350°F, shallow dishes of flour, egg, panko. Remove poblanos from the fridge and coat in flour first, then egg, then breadcrumbs. Fry to deep golden, remove and drain on cooling rack, sprinkle with salt.
Pour a ladle of sauce into a shallow dish or bowl, set fried poblanos into sauce and garnish with tomatoes and Cotija crumbles, cilantro leaves and/or torn or sliced basil.