Roast the Poblano chiles either in a cast-iron skillet over medium high heat, under the broiler, or over an open flame (such as your grill). Turn the chile frequently to prevent over cooking on any one side and let the entire chile pepper become charred and blackened. Remove from the heat and place in a slightly damp towel, allow to cool. Cooling the chile peppers in a damp towel will help to loosen any skin that is still stuck on them.
Once cool, carefully peel the skin from the chile peppers, remove the stem end, and slice open to remove the seeds. Once this is done, dice the chile peppers in 1/2-inch by 1/2-inch pieces; set to the side until ready to use.
Heat the olive oil in a large heavy skillet over medium high heat. Add the onion and saute until just beginning to become translucent and then add the garlic. Saute for another minute before adding the corn and chile peppers.
Add the corn and chile peppers and saute for 1 to 2 minutes, just enough to heat thoroughly and slightly brown the edges. Remove the onion, garlic, corn, and chile from the pan and set to the side.
Add the flour and stir constantly until it begins to brown slightly. If the flour does not cook enough it will leave the dish tasting like the flour, which will not be good.
Slowly pour the milk into the cooked flour while stirring constantly. Continue to stir until the mixture begins to form thickened “gravy”.
Add the cheese and stir until melted. Return the onion, garlic, chile and corn to the pan and stir until all of these are covered with the cheese sauce. Add salt and pepper to taste.
Serve as a side dish as is, or you use it as sauce over potatoes, meat or other vegetables.
Makes approximately 6 servings.
* When choosing a Mexican Cheese, either white or yellow, be careful with your choice. Queso Frescas (fresh cheeses) such as Panela, Queso Fresca or Queso Blanco will not melt when heated. They make wonderful cheeses to crumble over salads or into other dishes because they can be heated without losing their shape.
Chili Pepper Stew Recipe - Crema de Chile Poblano con Queso Blanco: https://whatscookingamerica.net/CynthiaPineda/CornChili/ChilePoblano.htm