Zucchini-Tortilla Casserole (Pastel Azteca)

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Vegetable oil, for frying

12 corn tortillas

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 small white onion, chopped

2 large tomatoes, boiled 30 seconds, peeled, and pureed (to yield 2 cups)

3 tablespoons unsalted butter

4 1/2 cups chopped zucchini (from 3 large zucchini)

1 1/2 cup fresh corn off the cob (from 1 ear)

3 poblano chiles charred, seeded, deveined, and chopped

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Nonstick cooking spray

3 cups shredded Oaxaca cheese, or Monterey Jack

3/4 cup Mexican crema or creme fraiche