Creamy Poblano Soup
Charring the poblanos first is where all the flavor comes from, and the milk goes in last over low heat, so the soup turns creamy instead of splitting.
Char the poblanos over a gas flame or under the broiler, turning them with tongs, until the skins are blistered and black all over. Shut them in a covered bowl or a bag until cool enough to handle; the trapped steam loosens the skins. Rub the skins off, pull out the stems and seeds, and dice. Don't rinse them, or the smoky flavor goes down the drain.
Set a large soup pot over medium heat and melt the butter with the oil. Add the onion and cook, stirring now and then, until it is completely soft and just starting to brown at the edges.
Add the poblanos and cook 3 to 4 minutes. Push them to one side, add the corn, salt and pepper to the cleared space, and cook another 3 to 4 minutes.
Pour in the broth, bring it to a simmer and let it go 5 minutes so the flavors come together.
Turn the heat to low and give the pot a minute to settle before slowly pouring in the milk — milk added to a bubbling pot can curdle. Warm it through without letting it boil.
Ladle into bowls and top with queso fresco if you like. To reheat leftovers, warm them over medium-low heat and keep them below a boil.
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