1
Heat the olive oil in a large skiller over medium high heat. Season the chicken with garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 3-5 minutes per side until nicely browned and just cooked through. Remove and set aside.
2
If needed, drizzle a little more oil in the pan. Add the onion and poblano peppers. Cook for 6-8 minutes until beginning to soften. Add the corn and garlic. Cook for 1-2 minutes until nice and fragrant.
4
Turn off the heat. Add the Mexcan cream and stir very well to combine. If needed, add a little extra cream. Stir in the chicken. Taste and season as needed.