Corn And Poblano Lasagna

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4 tablespoons unsalted butter, divided

3 cloves garlic, minced, divided

2 cups fresh corn kernels (from about 2 ears), or frozen and thawed

2 cups heavy cream

1 teaspoon fresh thyme

Salt and freshly ground black pepper

1/2 cup thinly sliced white onion

1 large zucchini, thinly sliced lengthwise

4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips

12 (7 by 3-inch) no-boil lasagna sheets

2 cups shredded Oaxaca cheese, or mozzarella

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