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

Roast 120g poblano peppers over high heat until blackened, then steam in a covered bowl for 5 minutes.

Peel charred skin from peppers, remove seeds and veins, slice into rajas (strips).

Sauté 150g diced onion in 14g butter and 28g oil until soft, about 5 minutes.