When hot, place the poblano peppers directly under the broiler.
Cook for app. 10 minutes per side, or until the skin of the pepper is black & bubbling on both sides.
Remove from the oven and place in a plastic bag, set aside.
Preheat the oven to 400° F.
Add the harina de maiz, water, sugar, salt, baking powder, egg and butter to a food processor and puree.
Add the corn kernels to the food processor, blend until creamy.
Add ½ of this mixture to the bottom of a 9 inch x 13 inch casserole dish.
Top with the pulled pork and 1 ½ cups of cheese.
Remove the poblano peppers from the plastic bag, peel the skin from the peppers, slice the peppers in half, remove the stem and the seeds.
Layer the roasted poblano peppers on top of the cheese.
Top the casserole with the remaining corn masa mixture and the remaining cheese.
Place in the oven and bake for 30 minutes.
While the casserole is in the oven, prepare the avocado cream sauce for topping.
Notes
Vegetarian Option: Instead of pulled pork, fill the casserole with 4 cups of vegetarian ingredients, such as black beans, sauteed mushrooms, zucchini, bell peppers and tomatoes.