• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.
• While the pasta is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño (or Serrano) pepper, and sauté until the onion is translucent, about 3 minutes. Stir in the minced garlic and spinach, cooking and tossing with kitchen tongs until the spinach begins to wilt, about 2 minutes. Remove from heat.
• Transfer the spinach mixture to a blender. Add the roasted poblanos, cilantro, sour cream, chicken bouillon, and 2/3 cup of milk (or half and half), and blend until smooth and creamy. Add more milk if necessary to achieve your desired consistency.
• Transfer the poblano mixture to the same pot used to cook the pasta. Heat over medium-low for about 2-3 minutes, stirring occasionally. Add half of the cream cheese and stir until melted. Add the remaining cream cheese and stir until melted as well. Lower the heat and simmer for about 4 minutes. Season with salt and black pepper to taste.
• Add the pasta and toss to combine. If the sauce is too thick, add some of the reserved pasta cooking water to adjust the consistency. Serve garnished with chopped cilantro, crumbled cheese, and pepitas, if desired.

To char/roast the peppers:

• In a Dry Skillet: Heat a cast-iron skillet over high heat. Place the peppers in the skillet and char on all sides until blackened. Use kitchen tongs to turn the peppers as needed. Remove from the skillet and proceed with peeling and seeding.
• On an Open Flame: Place the peppers over an open flame, turning them with kitchen tongs until blackened on all sides. Continue with peeling and seeding.
• Under the Broiler: Arrange an oven rack about 6 inches from the broiler. Preheat the broiler and place the poblano peppers on a baking sheet lined with aluminum foil. Broil until the tops are blackened and blistered, turning as needed. Remove from the oven and proceed with peeling and seeding.
• Oven Roasted: Preheat the oven to 425ºF. Place the poblano peppers on a baking sheet lined with aluminum foil. Roast for about 40 minutes, turning occasionally until the skins are blackened. Remove from the oven and proceed with peeling and seeding.

Peeling and Seeding:

• Place the roasted peppers in a paper bag or resealable plastic bag and close it to trap the steam, or place them in a bowl and cover with plastic wrap. Let the peppers steam for about 10-12 minutes. After steaming, remove the peppers from the bag or bowl, and use a paper towel to rub off the skin. It should come off easily. Slice the peppers from top to bottom to open them, remove the stem, and use a paper towel to wipe off the seeds.