Here are a couple of my favorites for roasted and peeled green chiles, and not just Hatch - Northern NM and CO chiles like Sandia, Espanola Improved, and Big Jim are great too.
Chiles Rellenos NM style: It is best to start with large whole roasted and peeled chiles. I use fresh and roast and peel them myself because I find that traditional "barrel roasters" tend to break up the chiles too much. Make a small slit near the stem portion and insert slivers of a good melting cheese (I like havarti or cheddar). Push these "spears" as far down inside the pepper as you can. Then use a standard breading (flour, egg/milk wash, then a mix of flour and bread crumbs) to coat, with salt and pepper to taste. Let sit 20 minutes or so to allow the coating to set up, then saute in a half inch or so of corn or canola oil, till brown on both sides. Make the oil hot enough to brown the peppers before the cheese starts to escape.
Squash, corn and chiles: Saute some chopped onion in butter and oil. Chop some summer squash (Mexican grey is my favorite, but yellow will work) add to the onion and saute until just starting to get soft. Then add corn kernels cut from really fresh corn and as much chopped roasted and peeled green chile as you like, and a saute few more minutes to heat. Season with salt, pepper, cumin, oregano, and cilantro leaf (fresh if you have it).
I'm with Andy. The availability of fresh green chiles is the highlight of late summer/early fall. It is definitely worth growing your own.