Roast the poblano peppers on a medium-high flame for about 8-10 minutes until blackened. Steam, then peel and chop them.

Season the chicken breasts with kosher salt, pepper, and ground cumin. Set aside.

Boil salted water and cook tagliatelle until just shy of al dente, about 3 minutes. Reserve pasta water, drain, and set aside.

Blend the roasted poblano peppers, cilantro, chicken stock, and half of the heavy cream until smooth.

In the pasta pot, combine the blended sauce with the remaining cream, minced garlic, salt, and red pepper flakes. Simmer for 3 minutes.

Add tagliatelle, roasted peppers, and corn to the sauce. Stir gently, adding pasta water to adjust consistency.

In a skillet, heat olive oil and sauté chicken breasts for about 3-4 minutes per side until cooked through. Slice the chicken.

Plate the pasta and layer sliced chicken on top, garnishing with fresh cilantro.