In a medium saucepan or skillet, add the butter and onions over medum-high heat. Sauté until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes, stirring often.

Add the corn and pepper, mix well.

Lower the heat to medium, add the cream cheese and Mexican crema or sour cream. Mix well.

Cook for about 5 minutes or until the cream starts to bubble.

Finally, add the shredded cheese, cover the pot and turn off the heat. Let it set covered until the cheese has melted. Serve warm with tortillas, grilled steak, chicken or shrimp. Alternatively, serve this dish as a side along with rice and beans.