Creamy Poblano and Corn Rajas

Preheat your oven to a high temperature of 500 degrees Fahrenheit (260 degrees Celsius). Cover a baking sheet with aluminum foil to make cleanup easier.

Place the poblano peppers on the prepared baking sheet, and brush them with 1 tablespoon of vegetable oil to prevent sticking.

Take the peppers out of the oven and flip them over. Continue roasting until the skin is nicely charred and the flesh is tender, which should take around 20 more minutes.

Take the roasted peppers out of the oven and cover them with plastic wrap. Let them steam for 10 to 15 minutes, allowing the flavors to meld together.

While the peppers are steaming, bring a pot of water to a rolling boil. Add some corn kernels and cook until they're soft, which should take about 10 minutes. Drain the water.

Carefully remove the plastic wrap from the pepper bowl, and then peel off and discard the pepper skins. Remove the seeds and stems, and cut the peppers into strips.

Heat some butter and the remaining 1 tablespoon of vegetable oil in a saucepan over medium heat. Add an onion, and cook until it's soft and fragrant, stirring occasionally for 5 to 10 minutes. Add the pepper strips, corn kernels, and some bouillon granules; cook for 3 minutes. Reduce the heat to a lower setting, and stir in some cream and Manchego cheese. Let it simmer until the cheese is melted, about 5 minutes.