Saute poblanos. Heat olive oil in a large frying pan over medium-high heat. Add poblanos and season with salt and pepper. Cook, stirring occasionally, until lightly charred and tender, about 10 minutes.

Add corn and scallions. Add corn and scallions and season again with salt and pepper. Continue cooking until the corn is just tender, but still has a little crunch, about 3 minutes. Stir in queso fresco. Taste filling and add more salt if needed.

Warm the tortillas. Heat a comal or cast iron skillet over medium-high heat. Warm tortillas one at a time then keep warm in a tortilla warmer or clean kitchen towel. This will prevent the tortillas from cracking when you roll them.

Fill and roll the tortillas. Fill each tortilla with about 2 tablespoons of filling. Roll up tightly and secure with a toothpick if you are going to pan-fry them. If you are going to bake or airfry them you don't need to use the toothpick.

To pan-fry the taquitos. Heat the vegetable oil in a large frying pan over medium-high heat. Check to see if the oil is hot enough by sticking a wooden chopstick or the edge of a tortilla in the oil. The chopstick (or tortilla) should immediately be covered in bubbles. If not, give it a minute more to heat up.

Once the oil is hot enough, add 2-3 taquitos at a time (depending on the size of your pan, don't crowd) and cook, turning occasionally, until golden brown and crisp on all sides, about 5 minutes total. Remove and drain on paper towels then serve immediatley.

To bake the taquitos. Heat the oven to 425°F and arrange a rack on the top shelf. Spray a baking sheet with cooking spray then lay the taquitos, seam side down on the baking sheet. Spray the tops with cooking spray and bake on the top shelf until crisp, about 15 minutes.

To airfry the taquitos. Spray the airfry tray with cooking spray. Add the taquitos, seam-side down and spray the tops with cooking spray. Airfry at 400°F for 6-8 minutes, or until crisp and golden, turning halfway through.