Wash and dry the poblano peppers, then roast them over the stove. Once roasted, place them in a plastic bag to steam.

Slice the onion into thin strips and sauté in a saucepan with oil until translucent.

Remove the skin, seeds, and veins from the peppers, then cut them into thin strips. Add the strips to the sautéed onions.

Add the corn kernels and cook for a few minutes. Then add the table cream and chicken bouillon powder, and stir. You can add a splash of milk for a creamier consistency.