Melt butter in a large skillet over medium-high heat; add jalapeños, corn, and onion, and sauté 2 minutes or until soft. Let cool. Combine crawfish, poblano peppers, salt, TABASCO® Green Sauce, and mozzarella in a large bowl and mix well; stir in corn mixture.
Heat oil in a medium skillet over high heat. Fry tortillas one at a time until softened, about 5 seconds. Transfer tortillas to a paper towel-lined plate to drain. Spoon some crawfish filling onto each tortilla and roll up like a cigar; place in a baking pan and set aside.
Make buttermilk dressing: Combine mayonnaise, shallots, garlic, and cilantro in the bowl of a food processor and pulse just until combined. With food processor running, add buttermilk and process until smooth. Stir in TABASCO® Green Sauce and salt and refrigerate until ready to serve.
For coleslaw, combine all ingredients in a bowl and add enough buttermilk dressing to moisten slightly. Refrigerate until ready to serve.
Bake enchiladas in a 350°F oven until heated through, 10 to 15 minutes. Serve with cole slaw and a drizzle of buttermilk dressing.
Makes 12 servings.