To make the calabacitas, heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the onion and cook until they are beginning to caramelize. Add the garlic and cook for another couple of minutes. Now add the fire-roasted poblanos, zucchini, yellow squash, corn and oregano. Let this cook, stirring occasionally until the vegetables are tender, all of the water has evaporated from the zucchini and yellow squash and everything in the pan is starting to caramelize. Season with salt and pepper until it tastes wonderful to you. Keep warm.

Less than 30 minutes before serving the benedict is the time to make the hollandaise. Fill your blender with very warm water. In a small saucepan over medium heat bring the butter to a simmer and turn off the heat. Pour out the water from the blender, saving it for another use like watering plants once it comes to room temperature and dry the blender with a clean cloth. Transfer the butter to a heat-proof pitcher or measuring cup with a pouring spout to have ready to go. Add the egg yolks, lemon juice, New Mexico chile powder and a pinch of salt and pepper to the blender. Blend this on a medium speed and while it’s blending, carefully remove the fill cap from the blender lid and very slowly pour in the hot butter. Watch the mixture as you pour, you should see it thicken as it emulsifies. Once all the butter has been added, season with salt and pepper as needed. If the hollandaise is too thick, you can thin it out by blending in more lemon juice if you feel it’s needed or one tablespoon of warm water at a time. Transfer the sauce to a heat proof container and keep covered and warm until ready to serve.

To assemble the benedict:  Place English muffins or biscuits in a large bowl, top generously with a spoon of calabacitas, an egg and a drizzle of hollandaise sauce. Garnish with chives and serve immediately.