1 poblano pepper
2 tablespoons (1/4 stick) butter
1/4 medium onion, finely chopped
1 clove garlic
1 1/2 teaspoons cornstarch
1 cup milk
1/2 cup whipping cream
1 sprig fresh epazote (see note)
1/4 cup fresh corn kernels
1/4 teaspoon salt
1/4 cup queso fresco cheese, crumbled (see note)
1 tablespoon chopped fresh cilantro leaves

Place pepper directly on a stove burner and char skin on all sides until blackened. Place pepper in a paper bag, seal and let stand for 20 minutes. Remove pepper from bag and peel off the charred skin under running water. Remove stem, seeds and veins. Slice pepper into thin strips and set aside.

In a medium saucepan, melt butter over low heat. Add onion and garlic and cook until onion is transparent but not browned, about 4 minutes.

Remove from heat. Stir in cornstarch. Slowly add milk and cream, stirring constantly until smooth. Return to medium heat.

Add half of the roasted pepper strips (for a spicier soup, add more), along with the epazote, corn and salt. Gently simmer over medium heat for 15 minutes, stirring occasionally.

Pour soup into a food processor or blender. Process until smooth.

Ladle hot soup into bowls. Garnish with crumbled cheese and cilantro.

NOTE: Epazote is a wild herb that tastes somewhat like fresh coriander. Queso fresco is a soft, mild cheese with a crumbly texture. Both ingredients are sold at Mexican grocery stores.