Creamy Poblano and Corn Tacos

1. Roast the poblano peppers directly over a gas flame until the skin is completely blackened and blistered.

2. Place the hot peppers in a plastic bag and seal it. Let them steam for about 10 minutes to loosen the skin.

3. Once cool enough to handle, peel off the charred skin, remove the stems, and scrape out the seeds.

4. Cut the cleaned peppers into thin strips.

5. Heat oil in a skillet over medium heat. Add sliced onions and sauté until softened and translucent.

6. Add minced garlic and cook for another minute until fragrant.

7. Stir in the corn and the poblano pepper strips. Cook for 2-3 minutes.

8. Add the cream cheese to the skillet, stirring until it melts and combines with the vegetables to form a creamy mixture.

9. Mix in the shaved Parmesan cheese until it's melted and incorporated.

10. Warm the corn tortillas on a dry skillet or comal.

11. Fill each warm tortilla with the creamy poblano and corn mixture.

12. Drizzle with chili oil or salsa macha before serving.