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Mexican Lasagna

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8 poblano chiles

3 tablespoons olive oil, divided

1/2 onion, cut into rounds

1 cup corn kernels

1 chopped garlic clove

1 cup tomato sauce

1 cup vegetable broth

1 (8-ounce) container sour cream

15 ounces (1½ 10-ounce packages) cotija cheese, divided

9 pieces oven-ready lasagna

6 ounces quesadilla cheese (½ of a 12-ounce package), shredded

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