Created by Linky on March 10, 2017
Step 1: Preheat grill to high (450 to 500). Grill poblano pepper on lightly greased rack until skin blisters, about 20 minutes, turning after 10 minutes. Seal pepper in a plastic zip-top freezer bag; let stand 10 minutes to loosen skin. Peel charred skin off of pepper. Remove seeds and membranes. Dice pepper; set aside.
Step 2: Cook bacon in large fry pan over medium heat until crisp, about 5 to 6 minutes.
Step 3: Add the red pepper and onion to skillet; cook over medium heat about 4 minutes, stirring often. Stir in corn and poblano pepper; cook 3 minutes, stirring occasionally. Add cream cheese, stirring until it melts.
Step 4: Stir in 1/2 and 1/2 and seasoning; cook over medium-low heat 10 to 15 minutes until thick, stirring occasionally. Serve immediately.
Step 5: Pepper may be charred by baking at 500ºF for 20 minutes.