Place an oven-safe pan or skillet over medium-low heat. Add the Extra-Virgin Olive Oil (1 tablespoon), Garlic (1 tablespoon), and Jasmine Rice (2 cup) and saute for about two minutes.
Add the Water (4 cup) and the Salt (1 tablespoon). Mix and set to boil. Once the water is boiling, cover, and let cook for about 18 minutes.
Turn on the stove to medium-high heat. Roast the Poblano Pepper (4), rotating evenly until the skin is black and blistered. This can also be done under the broiler in the oven, but make sure to rotate frequently.
Once the skin looks black all over the poblano, place them inside a plastic bag. Let them sweat in there for 4 minutes, this helps to soften the skin so it’s easier to peel.
Take the poblano’s skin and seeds, then cut into thin slices or squares.
Preheat the broiler in your oven.
When the rice is still hot add the Mexican Crema (1 cup), Chihuahua Cheese (1 cup), Whole Kernel Corn (1 can), and poblano to the rice and mix. Reserve some slices of poblano and cheese to put on top to decorate.
Finally, transfer the rice to a baking dish and add the reserved cheese and poblano on top and place it under the broiler for 2 minutes to melt the cheese and give it a super tasty look.
Serve hot, straight from the pan.