Can fresh Poblano peppers be used raw? I was thinking about making a pasta salad with roasted, peeled Poblanos and started to wonder if raw diced Poblanos might work and add a bit of crispness (texture) as bell peppers do.

Since I have only ever used Poblanos that have been roasted and peeled, I started searching for recipes. I haven't been able to find any recipes of any kind that use raw Poblanos.

At the same time, I haven't found anything that says there is any reason not to use them raw. So, I'm wondering if it's a taste or texture thing, or if there is any other reason.
The skin is thick and waxy. If you've got a vegetable peeler which takes off very thin slices, you could peel them. If you have a Brûlée torch or something similar, you could also just burn the skin off while keeping the flesh uncooked.