Heat a grill or a large cast-iron skillet over medium-high heat.

Lightly oil the corn, poblano, and scallions.

Grill or char the corn, turning occasionally, until kernels are slightly charred and cooked through, about 8-10 minutes. Let cool slightly, then cut the kernels off the cobs.

Roast the poblano pepper directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blistered on all sides. Transfer the poblano to a bowl, cover with plastic wrap for 10-15 minutes. Peel off the charred skin, remove the seeds and membranes, and dice the poblano.

Grill or char the scallions until they are tender and slightly blackened, about 3-5 minutes. Roughly chop the charred scallions.

In a small bowl, whisk together the Mexican crema or sour cream, adobo sauce, lime juice, minced garlic (if using), and a pinch of salt until well combined.

Taste and adjust the amount of adobo sauce for your desired level of spice.

In a small, dry skillet over medium heat, add the pepitas. Toast for a few minutes until lightly golden and fragrant, if using raw pepitas.

Add the honey and lime juice to the skillet. Stir constantly until the honey melts and coats the pepitas.

Sprinkle with chili powder (if using) and a pinch of salt. Continue to stir until the pepitas are sticky and slightly caramelized. Be careful not to burn them.

Remove from the heat and spread them out on a piece of parchment paper to cool and harden. Once cool, roughly chop if desired.

In a medium bowl, combine the charred corn kernels, diced roasted poblano, chopped charred scallions, crumbled cotija cheese, and chopped cilantro.

Gently stir in the chipotle crema until everything is well coated.

Divide the esquites among serving bowls.

Sprinkle the candied pepitas over the top of each serving.

Garnish with extra crumbled cotija cheese and fresh cilantro.

Serve warm with lime wedges on the side.