Chicken stuffed chile poblanos in a creamy corn sauce

Drizzle the cubed chicken breast with a little oil and season with salt, garlic powder, ground cumin and black pepper; mix well and set aside.

Roast the cleaned poblanos until roasted all around.

Transfer to a container or Ziploc bag, cover and let sweat about 10 minutes, then peel.

Heat a pan over medium-high; cook the chicken in batches about 3 minutes, so as not to overcrowd, then remove.

Reduce the heat to medium-low and melt the butter.

Add the minced garlic and onion, scrape the bottom of the pan, and saute about 2 minutes.

Add the drained corn and cook 1 minute.

Add the cream cheese and let it melt; add the sour cream and mix.

Add the chicken broth and heavy cream, season with a little salt and black pepper and bring to a simmer until thickened; taste and adjust the salt.

Slowly add queso Oaxaca and let it melt, then turn the heat to the lowest setting.

Slit each poblano and stuff with queso Oaxaca, medium cheddar and the chicken; top with the sauce and more queso Oaxaca.

Broil 5 minutes.

Serve on a bed of the sauce with white rice.