Melt the butter in a skillet over medium heat, being careful not to let it burn. Add the onion.

After one minute, add the garlic and cook for another minute, stirring to avoid burning.

Add the corn, mushrooms, cilantro (if using), and salt. Mix well and cook for 4 minutes. Turn off the heat and set aside.

Roast the poblano peppers directly over the stove flame or on a griddle until the skins are charred.

Place the roasted peppers in a plastic bag for about 4 minutes to steam, but not too long so they don't tear. Then peel off the skins and remove the seeds.

Once cleaned, fill the peppers with the corn mixture you set aside.

Add the cheese, making sure the peppers are well stuffed but can still be closed. Repeat with all the peppers except one.

Blend the remaining pepper with the crema and milk, then pour into a saucepan over low heat. Season with salt or chicken bouillon powder.

Place the stuffed peppers in the cream sauce. Cover and cook on very low heat for 20 minutes.

If you have any leftover filling or cheese, add it to the sauce after 20 minutes, cover again, and cook for 10 more minutes to melt the cheese. If not, just cook for the initial 20 minutes.

Serve with white or red rice. Here's how they look inside: