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

Roast 120 g poblano peppers over a flame or under the broiler until blackened, then steam in a plastic bag for 5 minutes.

Peel the charred skin from peppers, remove seeds and veins, then slice into strips.

Heat 28 g vegetable oil in a large skillet over medium heat and sauté 150 g diced onion until soft, about 5 minutes.