Ingredients

3 tablespoon butter
1 onion
1 garlic
2 Poblano Chiles
1 tomato ; chopped
1 pk frozen corn ; thawed (Of course, fresh would be even better!)
1/4 teaspoon pepper
1/2 cup milk
1/2 pound cream cheese – cubed

Directions

Roast the poblanos over flame until completely blackened. You may instead run the poblanos under the broiler, turning frequently until blistered all over.  Place in plastic bag, seal and allow to steam for about 15 minutes in their own heat. Remove and discard blackened skins, seeds, and veiny membranes. Cut chiles into strips. Set aside.

Melt the butter and saute the onion and garlic until the onion is soft. Add the chiles and tomatoes to the onions. Cook for a few minutes to soften. Add the corn, and season with black pepper.

Reduce the heat to simmer and add the milk and the cream cheese pieces. Stir to melt the cheese and blend. Continue to cook for about 5 minutes. Serve immediately.