Season the chicken breasts with salt.
Heat oil in a large skillet.
Place chicken in the pan.
Cook until no longer pink in the middle, and the juices run clear.
About 4-5 minutes on each side.
Remove from pan.
Note: Don’t clean the pan yet. You’ll need it again.
Meanwhile, roast the chile poblanos.
Remove the skin, devein, and take out the seeds from inside.
Cut and dice the chile poblano and add to the blender.
Add the evaporated milk, the onion, garlic clove to the blender.
Blend until smooth.
In the same skillet you cooked the chicken, melt the butter.
Add the poblano sauce and chicken bouillon.
Bring to a simmer.
Return the chicken to the pan.
Cook for 3 minutes.
Right before serving, add the Mexican crema and the corn kernels.
Cook for 1 minute or until the corn kernels have been cooked.
Immediately remove from heat and serve with white rice.