Ingredients :

4 large poblano peppers

2 tbsp butter (or oil)

½ white onion, sliced

2 cloves garlic, minced

1 cup corn kernels (fresh or canned, drained)

½ cup Mexican crema (or sour cream)

½ cup milk (adjust for desired creaminess)

1 ½ cups melting cheese, shredded (Oaxaca, Chihuahua, or Monterey Jack)

Salt & pepper, to taste

(Optional) 1 chicken bouillon cube for extra flavor