Preheat the oven to 375 degrees. \nSeason the chicken on all sides with kosher salt. In a small pot, combine the chicken, 1\/4 cup Yucatán sauce and 1\/2 cup chicken broth or water. Bring to a boil over medium heat, mixing to combine. Reduce the heat to medium\/low and cover. Let cook for about 20-25 minutes until the chicken is cooked through and peppers are tender. Remove the chicken and peppers and shred using 2 large forks. Return to the pot containing the sauce and toss to combine. \nLine the bottom of a cast-iron or other oven-safe skillet with a thin layer of This Little Goat went to Yucatán sauce. Top with a layer of corn tortillas, followed by half of the chicken\/poblano mixture, corn and beans. Top with 1\/2 cup shredded cheese. Repeat with another layer of sauce, tortillas, chicken, corn and beans. Finish with the remaining 1 cup of cheese. \nTransfer to the oven and bake until the cheese is melty and the tortillas have softened, about 20 minutes. Top with fresh cilantro, slice and serve warm.