Place chiles on a foil-lined baking sheet, and broil 10 minutes or until the chiles are blackened, turning occasionally. Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes. Cut into 1/2-inch pieces; set aside.
Heat 1 teaspoon butter in a small skillet over medium heat. Add onion and garlic; sauté 5 minutes. Remove from heat.
Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.
Heat 1 teaspoon butter in a large saucepan over medium-high heat. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes. Add Chicken Stock, and bring to a boil. Stir in chiles, cream cheese, salt, and pepper; reduce heat, and cook for 5 minutes or until cheese melts. Serve with Salsa Verde.
Served this for a Mexican dinner club and it was the hit of the night! Loved the smoky flavor of the poblanos with the smooth corn and the kick of the salsa verde. Delicious! Will definitely make it (and the salsa verde separately!!) again!
I made it with corn I bought from the Farmer's Market. OMG!!!! The diggity bomb good! The salsa on top really accents it. I will definitely make it again. I used regular milk not evaporated because I didn't have it in the house.
I doubled this recipe for Halloween. It was delicious! We put it in travel mugs that way the kids had something to feast on besides candy & it kept you warm. You don't miss the heavy cream from other chowders & the cream cheese melted in it takes the place of what we'd normally sprinkle on top. Chilly nights by the bonfire calls for another batch soon!