Rajas con Crema Roasted Pepper Cream

Place the poblano peppers directly over an open flame on a gas stove, under a broiler, or on a hot grill. Roast, turning frequently, until the skin is completely charred and blistered on all sides, about 8-12 minutes. Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them sweat for 10-15 minutes. This makes peeling easier.

Once the peppers are cool enough to handle, peel off the charred skin. Slice each pepper lengthwise, remove the seeds and veins, then cut the flesh into 1/4-inch wide strips, known as rajas. Set aside.

Heat the vegetable oil in a large skillet or pot over medium heat. Add the thinly sliced white onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the prepared poblano rajas and corn kernels into the skillet with the onion and garlic. Cook for 3-5 minutes, allowing the flavors to meld and the corn to heat through.

Reduce the heat to low. Pour in the Crema Mexicana (or the sour cream/milk mixture). Stir in the chicken or vegetable bouillon powder and a pinch of salt. Mix gently to combine all ingredients evenly.

Let the mixture simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and all ingredients are heated through. Do not boil the crema, as it may curdle. Taste and adjust salt if necessary. Serve hot, garnished with crumbled queso fresco if desired.