Roast the peppers over an open flame until the skin is charred, then place them in a sealed plastic bag and let them rest for about 15 minutes.

Remove from the bag and peel the skin off the peppers, then remove the veins and seeds.

Cut the poblanos and onion into julienne strips.

In a saucepan, add oil and the onion, cook for half a minute, then add the poblano peppers. Cover the saucepan and cook for a few more minutes on low heat.

Add the cream and corn, mix well, and remove from heat.