Poblano Pepper Strips

Combine the crema, cream cheese, and chicken bouillon in a blender to create a smooth mixture; reserve for later use.

Place the peppers on a large griddle over medium-high heat, and roast them until their skin blisters and turns dark. Remove the peppers from the griddle and place them in a plastic bag, allowing them to sit for 5 minutes. Transfer the peppers to a plate to cool down, then peel off their outer skin and discard it. Cut the peppers in half lengthwise, remove the seeds and veins, and slice them into thick strips. Set these pepper strips aside for now.

Heat a significant amount of vegetable oil in a large saucepan over medium-high heat, and cook the onion until it becomes tender. This should take around 5 minutes. Add the corn to the saucepan and stir it with the onions, then reduce the heat to medium. Continue cooking for another 5 minutes. Next, add the sliced pepper strips to the saucepan and stir them in. Pour the blended cream mixture over the vegetables, then bring everything to a simmer. Cook at this temperature until hot, which should take around 5 minutes more.