Mexico's native squash provides cooks with an almost year-round supply of the vivid golden yellow flowers. In this dish the delicate flowers are added to a robust combination of corn and roasted poblano chilies, all enrobed in a thin slice of chicken. To roast the chilies, use long-handled tongs to hold them over a gas-stove burner until their skins are evenly blistered and charred, about 5 minutes; or roast directly over a very hot charcoal or gas grill. Alternatively, roast under a preheated broiler, turning occasionally, until evenly blackened and blistered, 6 to 8 minutes. Transfer the chilies to a paper bag and let stand for 5 minutes before peeling.
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