Prepare your ingredients: shred the Oaxaca-style cheese and chop the epazote leaves if using; have the roasted poblano strips, thinly sliced onion, minced garlic, and corn kernels ready.
Heat a large skillet over medium heat and add about 1 tablespoon of vegetable oil. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.
Add the garlic and cook another 30–60 seconds until fragrant, then stir in the corn kernels and cook 3–4 minutes until the corn is tender and lightly browned.
Toss in the poblano strips and chopped epazote (if using) and cook just until heated through, 2–3 minutes. Season the mixture with fine salt and freshly ground black pepper to taste.
Lower the heat and mix in about half of the shredded Oaxaca-style cheese so it begins to melt into the vegetables; then remove the filling from the skillet and keep warm.
Warm the flour tortillas in a dry skillet or wrapped in a clean towel in a low oven until pliable. If you like, brush the skillet lightly with a little additional vegetable oil before warming for a slightly crisp exterior.
To assemble, spread a spoonful of refried pinto beans down the center of each warmed tortilla, top with a generous portion of the rajas-and-corn mixture, and sprinkle with the remaining shredded Oaxaca-style cheese.
Fold the sides of the tortilla over the filling and roll into burritos. If desired, return the burritos to the skillet seam-side down for 1–2 minutes per side to seal and melt the cheese further.
Serve each burrito with a drizzle of Mexican crema and extra fine salt and black pepper to taste. Enjoy warm.
