Instructions:

Roast the Poblanos: Place poblano peppers over an open flame or under the broiler until the skin is charred. Transfer them to a sealed bag for 10 minutes, then peel off the skin, remove the seeds, and cut into thin strips (rajas).

Cook the Chicken: In a large skillet, heat oil or butter over medium heat. Add the diced chicken and cook until lightly browned. Remove and set aside.

Sauté the Aromatics: In the same skillet, add a bit more oil if needed and sauté the onions until soft. Add the minced garlic and cook for another minute.

Prepare the Cream Sauce: Lower the heat and add the Mexican crema, milk, salt, pepper, and chicken bouillon. Stir well.

Combine Everything: Return the chicken to the skillet, add the poblano rajas, and corn. Let simmer for about 5-7 minutes, stirring occasionally.

Serve: Serve hot with white rice and steamed vegetables like carrots and broccoli.

This is a comforting dish that brings out the smoky flavor of poblanos and the richness of the creamy sauce. Would you like a variation or any substitutions? 😊