Hatch Chile Chicken

Place the Hatch chiles in direct contact with the burner on a gas stove, utilizing the heat to achieve a darkened and caramelized exterior. Periodically use tongs to rotate them, allowing for even cooking until they reach the desired level of blackening and charring, approximately 5 minutes. Transfer them to a sealed plastic bag, allowing the heat to dissipate and the chiles to cool down, taking around 7-8 minutes. Remove the charred skin, extract the seeds, and cut the remaining flesh into 1-inch cubes.

Melt butter in a cooking vessel over medium heat, then sauté sliced onions until they become transparent and fragrant, taking around 5 minutes. Introduce frozen corn into the pan, stirring occasionally until it reaches a tender state. Add the Hatch chiles to the mixture and sprinkle with chicken bouillon cubes, adding a pinch of black pepper for added flavor. Combine the ingredients by stirring until they are well incorporated. Introduce diced chicken and a dollop of crema into the pan, allowing the mixture to simmer gently until heated through, approximately 5 minutes.