Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
In a large bowl, combine cream cheese, shredded cheese, salsa verde, yogurt, poblano pepper, green onions, cilantro, cumin, paprika, garlic powder, onion powder, cayenne, lime zest and juice.
Whisk or whip with an electric mixer until smooth. Fold in chicken and corn. Season to taste with salt and pepper.
Fill each tortilla with about 3 heaping tablespoons of chicken filling, and roll up. Place the taquitos seam side down on prepared baking sheet and spray with cooking spray. Sprinkle with salt and pepper. (Taquitos can be frozen at this point. Freeze in a single layer on baking sheet then place in a plastic freezer bag for up to 3 months. Thaw before baking.)
Bake 15 minutes or until the tortillas are lightly browned and cheese is bubbling at the ends. Serve hot with extra salsa verde and suggested garnishes if desired.
*Use whichever type of tortillas you prefer.
Give it Some Thyme - Roasted Chicken Verde Taquitos