I don't do a lot of deep-frying. But when I do, it's pretty magical. There's not much better in the world of food than perfectly crisp, crunchy, slightly flaky, fried goodness.
In a medium saute pan, heat olive oil over medium heat. Add garlic, onion, and poblano pepper and saute for 4-5 minutes, until fragrant and slightly softened. Add corn kernels and continue to cook for 3 minutes. Season to taste with salt and pepper.
Remove mixture from heat into a large bowl. Add shredded chicken, salsa, and cheese and mix gently to combine. Season again with salt and pepper to taste, if needed.
To assemble:
Spoon a small amount of filling into the center of each tortilla. Fold edges towards each other then roll up to make a burrito shape. Place chimichangas on a baking sheet, seam side down.
To fry:
Meanwhile, heat vegetable oil in a Dutch oven to 375 degrees (measure temperature with a fry thermometer).
Holding chimichanga together with a pair of heat-safe tongs, carefully place and hold together in the oil for 2 minutes. Gently release the chimichanga and continue to fry for 3-5 minutes more, or until golden brown. Drain on a paper towel-lined plate. Repeat with remaining chimichangas.
For the dipping sauce:
Place sour cream, Sriracha, lime zest, lime juice, and salt in a small bowl and combine until completely incorporated. Serve with hot chimichangas.