Rajas Poblanas (Poblano Strips) Recipe

Blend the crema cream cheese and chicken bouillon in a blender until smooth; set aside.

Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.

Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender about 5 minutes. Stir the corn into the onions reduce the heat to medium and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot about 5 minutes more.