Chorizo Potato Tacos

Cut poblanos in half lengthwise; discard seeds and membranes. Coarsely chop. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in large bowl. Add poblano to pan; cook 2 minutes. Add onion to pan and cook an additional 3 minutes, then add corn, red pepper, cumin, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1-1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in broth and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on a gas burner for about 15 seconds on each side or until slightly charred. Or heat a cast iron skillet and place tortillas in skillet until warm and slightly crunchy, turning every minute or two. Place about 1/3 cup chorizo mixture in the center of each tortilla; top with 1 Tbl. cheese.