*Frozen corn can be substituted for fresh, but you'll need to increase the amount of frozen corn to 3 to 4 cups, since frozen corn kernels tend to be smaller and contain a lot of water that will thin the sauce.
Preheat oven to 350 degrees.
Melt 2 Tbsp. butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 min. Mix in corn and saute for 5 min. Stir in cream, green chile powder and thyme. Cook over medium-low heat for 5 min. for the flavors to incorporate. Remove from heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
Heat remaining 2 Tbsp. butter in a small, heavy skillet over medium heat. Add onions and saute until translucent, about 5 min. Add remaining garlic and cook for 1 more min. Mix in zucchini and poblano pieces and cook for 5 min. for the flavors to incorporate. Season with salt and pepper. Remove from heat.
Mix ricotta with La Plata Peak Latino Spice. Spread about 1/4 of the corn mixture over the bottom of an 11 x 8-inch baking dish. Overlap 2 lasagna noodles, spread some ricotta mixture onto onto noodles, then add some corn mixture and some sauteed vegetables, then roll up noodles into a single serving and place in baking dish. Once you have the baking dish filled, add more of the corn mixture, top with cheese and cover dish with foil. Bake until pasta is fully cooked and tender, about 30 min. Remove foil, turn up the oven temperature to broil and broil until golden brown and bubbly, about 8 to 10 min. Let stand for 5 min. before serving.
To yield more, smaller servings, make lasagna rolls out of one noodle instead of 2 overlapped noodles.