Lightly coat the poblano peppers with oil and roast them in a skillet until the skins are well charred. Place them in a plastic bag to steam for about 5 minutes. Then, peel off the skins, remove the seeds and veins, and slice the peppers into strips.

Slice the onion into rings.

Heat about 2 tablespoons of oil in a pan and sauté the onion until it becomes translucent.

Add the poblano strips, corn, sour cream, and 1 tablespoon of chicken bouillon powder. Mix well to combine all the ingredients.

Serve with white rice.