Place pepper halves over fire or on broiler pan rack, cut sides down. Broil
or char until skins are mostly charred. Remove peppers to a saucepan, cover
and let stand 10 minutes.
Pull charred skin from peppers (some will remain), then cut peppers in 1
Heat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready.
Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed
crosswise, leaving 1 inch between each.
Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture
will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken,
then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack
cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another
2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup
cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese.
Cover with foil.
Bake for 40 to 45 minutes until noodles are tender.