In a large skillet, add 1-2 tablespoon olive oil. When the oil is hot, add garlic, onion, and poblano pepper. Sauté the ingredients until they become fragrant and slightly soft. Add in corn kernels and continue cooking.
Transfer your veggie mixture to a large bowl and add shredded chicken and taco seasoning. Mix it really well. Then, add salsa and cheese to the bowl and season the creamy chicken mix with salt and pepper to taste. Mix the ingredients gently so as to combine.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a clean surface, place about ¼ cup of chicken filling into the center of each tortilla. Fold the sides in towards the center, and roll them up burrito style. Place them seam side down on the prepared baking sheet.