1) Preheat oven to 350 degrees F. Add salsa ingredients except garlic, limes, and cilantro to a baking sheet. Drizzle all ingredients with olive oil and sprinkle with salt.
2) Roast veggies for 20-25 minutes until they are soft and slightly charred. Let veggies cool for a few minutes.
3) Add roasted veggies to a blender with lime juice, garlic, and cilantro and blend a few times until combined. It should be a finely ground salsa basically. You might have to blend in a few batches. Transfer blended salsa to a medium pot over medium-low heat to keep warm.
4) Prep filling ingredients by peeling peppers and slicing longwise into quarters, cutting corn off the cob, and grating cheese.
5) Pour a few tablespoons of salsa into a large 9×13 baking dish. Put a small skillet over low heat and add a tablespoon of vegetable oil. Once hot, add one corn tortilla and let cook in oil for five seconds per side just to warm it through.
6) Using tongs, transfer tortilla to pot with hot tomatillo sauce. Coat tortilla lightly in sauce. Transfer tortilla to a clean surface.
7) Add two pepper strips, some corn, and some grated cheese to the tortilla. Roll it up and pack it into the baking dish. Repeat until your baking dish is packed full of enchiladas.
8) IF you have leftover corn, sprinkle it on top of your enchiladas along with any extra tomatillo sauce (you should have 2 cups or so of sauce left). SPrinkle enchiladas with extra cheese and bake covered, for 15 minutes at 350 degrees F. Then uncover and bake for another 15 minutes.
9) Serve enchiladas with sour cream, cilantro, avocado, and hot sauce.