Combine guajillo, pasilla and chiles de arbol in a bowl. Cover with boiling water and leave for about 30 minutes, until chillies have softened.
Boil tomatoes in a pot with enough water to cover for about 15 minutes until they are soft.
In a blender, grind sesame seeds, cinnamon stick, ginger, bay leaves, oregano, cumin seed, coriander seed, black pepper and cloves to a powder.
Add the chillies and the tomatoes with 2 cups water and the vinegar.
Blend until completely pureed.
Strain.
In a large bowl, combine Adobo sauce and 4 cups water. Bring to a boil.
Add corn and noodles.
Cook for about 5 minutes until noodles are done.
To serve, garnish with eggs, pickled jicama, chopped vegetables and tortilla strips, as desired