Chicken Poblano

Combine 1 teaspoon salt, black pepper, garlic powder, and onion powder in a small bowl. Stir to combine. Sprinkle on chicken breast strips evenly. Cover and refrigerate until ready to use. 

Slice roasted poblano chiles into strips. Reserve ½ cup for garnish. 

Heat butter in Lodge 10.25-Inch Sugar Skull Cast Iron Skillet over medium-low heat. Add onion; cook for 5 minutes or until tender. Add poblano chile strips and chopped garlic. Cook for 3 minutes, stirring frequently. Let cool for 5 minutes and transfer to a blender. 

Add cream cheese, cilantro, crema and ½ cup milk. Blend until smooth.

In the same skillet, cook chicken over medium heat; 8 minutes.  Add ½ cup corn and remaining milk; stir. Pour in blended poblano sauce. Cook until heated through, for about 4 minutes. Remove from heat. Garnish with remaining poblano chile strips, remaining corn and queso fresco. Serve.