Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

Instructions

• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Place poblano peppers onto the prepared baking sheet; brush peppers with 1 tablespoon vegetable oil.
• Roast in the preheated oven for 20 minutes, then flip and continue roasting until the skin is charred and the flesh is soft, about 20 more minutes.
• Transfer roasted peppers to a bowl and cover with plastic wrap; let steam for 10 to 15 minutes.
• While the peppers are steaming, bring a pot of water to a boil. Add corn kernels and cook until soft, about 10 minutes. Drain.
• Carefully remove plastic wrap from the pepper bowl. Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
• Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce the heat to medium-low and stir in cream and Manchego cheese. Simmer until cheese melts, about 5 minutes.