Add the torn pieces of the guajillo peppers to a pan over medium heat. Cook until softened and fragrant, about 4 minutes, add to a small blender.
Add the remainder of the sauce ingredients to the blender, blend on high until well combined.
Add to a shallow bowl.
Preheat a grill to medium-high.
Drizzle the corn and poblanos with olive oil. Add to the grill, cooking until the pepper has blackened and the corn has grill marks on all sides, remove from the grill (this can be done a few days in advance if needed, just store in an airtight container in the fridge until ready to use).
Rub the skin off the pepper, remove the seeds and then chop the remaining meat of the pepper.
Preheat the oven to 350°F.
Cut the kernels off the corn and to a bowl along with the cilantro, cotija, crema, lime juice, paprika, chili powder, and salt, stir to combine.
One at a time dip the tortillas in the enchilada sauce and add to an 8x8 pan, fill with beans, chopped poblano, and elote corn mixture, roll up and press into one side of the pan. Repeat until the pan is filled with tightly packed rolled tortillas. If any sauce remains, drizzle it on top of the pan.
Reserve the remaining elote mixture for a garnish.
Top the pan with mozzarella cheese, bake for 15 minutes or until the enchiladas are warmed through and the cheese has melted.
Top with remaining elote mixture, chopped avocado, and drizzle with crema.