First, prepare the poblano strips. In a skillet with a little oil, add the sliced onion and cook until translucent. Add the poblano strips, a pinch of salt, and a pinch of chicken bouillon powder. Stir briefly, then add the corn kernels from the small can. Check if there is any liquid, and let it simmer so everything mixes well. Turn off the heat and set aside.

Preheat the oven to 350°F (180°C) while you prepare the bread mixture. In a blender, add 1 cup of milk and the corn kernels from the large cans. Blend and set aside.

Next, in the blender or with a mixer, add the remaining 1/2 cup of milk, eggs, melted butter, baking powder, salt, all-purpose flour, and cornmeal. Blend, then pour the mixture into a bowl. Add the blended corn mixture you set aside earlier and mix well to combine everything.

Grease and flour a baking dish. Pour in half of the batter, then layer half of the reserved poblano mixture and some Manchego cheese on top. Add the remaining batter, then the rest of the poblano mixture and more Manchego cheese. Bake for 30 minutes or until golden on top. You can check doneness with a toothpick. Enjoy!