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Nonstick cooking spray

3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips

1 cup frozen corn, thawed

1/2 cup half-and-half

1/2 cup Mexican crema, or creme fraiche

4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 cup coarsely grated Monterey Jack cheese