• In a large soup pot, add enough olive oil to swirl in pan 3-4 times around; heat olive oil.
• Add diced onion, garlic, and a pinch of salt. Sweat onions until translucent. Add skinned, seeded, chopped poblano, jalapeño, Serrano peppers, pureed pasilla chili, and 1/2 teaspoon ancho chili. Cook 15 minutes. Add tomatoes. Cook 10 minutes. Puree mixture in the food processor. Add puree back into the soup pot. Add ground tortilla chips.
• Let soup cook down for 15 minutes.
• Add chicken stock, corn off the cob, beans, and corn cobs to the soup. Cook on medium-high for 20-minutes. Remove cobs from soup with tongs before serving. Stir in shredded chicken, season with salt as needed and continue cooking for 10 minutes unitl the chicken is warmed through.

In Advance

• Rince dried peppers. Heat water in a kettle bringing it to a boil. Pour the hot water over the two dried pasilla chilies to soften for approximately one-half hour. After the chilies have softened——. Reserve chili water. With the back of your knife, scrape the chilies to remove the skin, remove the chili end. Cut chilies in half, and with the back of your knife, scrape the seeds from the chilies. Add chilies to a mini-food processor with 2 Tablespoon of the chili water and puree until smooth. Add chili water as needed to puree chilies until they are of smooth consistency. Set aside.
• Lightly coat poblano, jalapeño, and Serrano chili with olive oil. Grill until the peppers become charred. Remove from heat. Place charred peppers in a sealed plastic bag; this makes it easier to remove the skin of peppers. After the peppers have cooled, remove the stem of the peppers. With the backside of your knife, scrape charred skin, cut peppers in half, removing the seeds. Small dice all of the peppers. Set aside

Pickled Fresno Chilies

• Slice chilies thinly and combine with remaining ingredients in a small saucepan. Bring to simmer and turn off the heat. Set aside to cool in a bowl.

Garnish Prepration

• Prepare garnishes and place in separate bowls, cover and refrigerate all but the tortilla chips. Next, break apart the Queso Fresco, slice the avocado, squeeze lime juice onto the avocado to prevent oxidation, pull apart cilantro leaves, pull apart epazote leaves, pickled Fresno chilies, lime wedges, tortilla chips on the side.

Roasted Chicken

• Using the tip of your knife, find the center breast bone of the chicken and run your knife along of side of the breast bone, following the chicken breast to the backside of the chicken and removing half of the chicken breast. Then, repeat the process on the opposite side. Next, remove the chicken wings by pulling the wing, bending each wing to pop it out of the joint, and removing the wings. Next, turn each leg, disjointing them, and cut between the joints to remove. The thighs will easily pull off with your hands from the chicken's backside.

  With your hands, remove the skin and discard. Next, shred the chicken into bite-sized pieces and refrigerate.