First, roast the poblano peppers directly over a gas burner or on a griddle (comal). If you have an electric stove, you can cover them with aluminum foil to retain heat and speed up the process. Make sure all sides of the peppers are charred evenly.

Once the peppers are roasted, place them in a plastic bag and cover for 5 minutes. This step, called 'sweating the peppers,' makes it easier to remove the charred skin.

While you wait, slice the onion into thin strips and finely chop the garlic. Cut the chicken breast into cubes and season with salt and pepper to taste.

Peel off all the charred skin from the peppers, remove the seeds and veins, and cut off the stems.

Once cleaned, slice the peppers into thin, medium-length strips.

The chicken is optional. Cook it separately in a skillet. In another pan, melt 2 tablespoons of butter, then add the garlic and onion. Once the onion is caramelized, add the corn and the sliced peppers.

Finally, add the table cream and the chicken. Season with salt and chicken bouillon to taste. For a finishing touch, you can top with some shredded cheese and let it melt, but this is optional. Serve with rice or beans if you like.