M.A. Kitchen
Step 1: Wash the peppers thoroughly and pat them dry. Roast them on a griddle, comal, oven, or on the stove flame.
Step 2: Peel the peppers and use a napkin to remove the charred parts. Discard seeds and stem, slice into strips, and set aside.
Step 3: Heat oil and butter in a sauté pan. Sauté onions over medium heat for 5 minutes.
Step 4: Add the corn and poblano slices. Add salt, pepper, and garlic powder for seasoning. Mix thoroughly and cook for one minute.
Step 5: Mix cream and vegetable broth, then simmer over low heat for about 5 minutes until tender. Add cheese and stir until melted. Serve.