Wash and rinse the white rice under hot running water until clear to remove excess starch.

Slice one poblano pepper and blend the remaining with cilantro, onion, one garlic clove, bouillon, and chicken stock until smooth.

Melt butter in a saucepan, add poblano strips and the other garlic clove, and sauté for about 2 minutes.

Stir in the washed rice and fry for about 3-4 minutes until slightly translucent; add corn and cook for 2-3 minutes.

Combine the strained poblano mixture with the rice, bring to boil, then reduce heat to low and cover to simmer for 20 minutes.

Fluff the rice with a fork after cooking and serve, optionally garnishing with chopped cilantro.