Step 1

Wash poblanos and rub with a little oil, about 1/2 teaspoon. Broil about 4-inches underneath top burner until the peppers are blackened, about 10 minutes but times may vary, flipping a couple of times to char evenly.

Step 2

Place the roasted peppers in a large heat safe bowl and cover to let steam so skins loosen. Set aside until cool enough to handle, then peel the peppers and remove the stem and seeds. Slice the peppers into strips.

Step 3

Prepare the cashew cream. Combine the cashews and vegetable broth in a blender and blend until smooth, pausing to scrape down as necessary. Set aside.

Step 4

Heat a teaspoon of oil in a large skillet over medium and add the onions with a pinch of salt. Sauté about 5 minutes, or until the onions are softened and lightly browned.

Step 5

Add the garlic and sauté about 30-60 seconds before adding the sliced poblanos, salt, red pepper, and oregano. Let cook for 1-2 minutes.

Step 6

Turn the heat down slightly to medium-low and pour in the cashew cream and stir in the corn. Let cook until the cashew cream thickens, about 2-4 minutes. Taste and adjust seasonings.