6 long green Anaheim Chilies (or any moderately hot chilies)
2 oz. Ricotta Cheese
2 oz. Cream Cheese
3/4 cup Corn, fresh or frozen
1/4 cup Chives, freshly snipped
1/2 tsp. Salt

2 T. Canola or Olive Oil
2 cloves Garlic, minced
1 1/2 T. Red Chili Powder
1 Tbs. All-purpose Flour
1 tsp. dried Oregano
2 cups Water
1/4 cup Tomato Paste
3/4 tsp. Salt

Preheat the broiler. Place the fresh chilies on a baking skeet and broil about 6 inches from the heating element, until the skin is blistered a bit, about 6 to 8 minutes per side. Transfer the chilies to a clean paper bag and close tightly to steam the chilies for about 10 more minutes. Meanwhile, in a medium bowl, mix the ricotta cheese, cream cheese, corn, chives, and salt together. Preheat the oven to 300-F degrees. Making sure to keep the stems attached, slip the skins off the chilies. Make a lengthwise slit in each of the chilies to remove the seeds. Fill each chili with about 2 or 3 tablespoons of the cheese
and corn filling, and close the chili so it appears whole. Place the chilies, seam-side up, in a large baking dish. Bake the chilies for about 20 minutes, or until heated through. Serve with the Red Chili Sauce.

Meanwhile, prepare the red Chili sauce by warming the oil in a heavy skillet over medium
heat. Add the garlic and sauté, stirring occasionally, until fragrant, about 2 minutes.
Add the chili powder, flour, and oregano. Cook, stirring constantly, for another minute.
Add the water alternating with portions of the tomato paste. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and serve warm. Makes about 2 cups of sauce.