Rajas Poblanas (Poblano Strips)

Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.

Place the peppers on a large griddle over medium-high heat.

Roast until the skin blisters and turns black.

Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes.

Transfer to a plate to cool.

Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins.

Slice into thick strips.

Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes.

Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes.

Add the poblano strips to the saucepan.

Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.