Preheat the broiler. Place the poblano chile on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chile occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chile, remove the seeds, and roughly chop.
Combine the poblano chile, corn, ricotta cheese, heavy cream, salt, pepper, and nutmeg in the bowl of a food processor and blend until smooth.
Place half the sheets of pasta on a lightly floured work surface. Drop heaping teaspoons of the filling along the dough, leaving 1-inch of space in between. Lightly moisten the edges of the dough and areas around the filling with water. Layer another sheet of pasta on top and gently press around each spoonful of
filling to seal the ravioli. Using a pizza cutter, cut between each ravioli, trimming the edges as needed to make even squares. Decorate the edges with the tines of a fork, if desired. Repeat with the remaining pasta sheets and filling.
Bring a large pot of salted water to a boil. Working in batches, add the ravioli and cook for 4 to 5 minutes, until the ravioli float to the top. Using a slotted spoon, transfer the ravioli to a serving platter.
Meanwhile, heat the wine in a small saucepan over medium heat. Bring to a simmer and cook for 1 to 2 minutes, until slightly reduced. Add the butter and cream and cook for 3 to 4 minutes, whisking until slightly thickened. Remove from the heat and stir in the cilantro. Spoon the sauce over the ravioli and serve.