Heat a heavy skillet over medium heat until pan is hot. Place poblano pepper in skillet and cook on all sides until blistered and blackened.

Remove from pan and place in plastic bag. Seal end and allow pepper to steam and cool, about 20 minutes. Wearing rubber gloves, remove charred pepper from bag and peel away the blistered outer skin; discard. Cut away top. Slice the pepper lengthwise and scrape away seeds. Chop remaining pepper and set aside.

Cut tortillas into bite-size pieces. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add tortilla pieces and cook until brown on both sides. Drain on paper towels. Set aside.

Place 3 cups corn kernels in blender and process until smooth. Heat 2 tablespoons olive oil in large heavy pan over medium-low heat. Add remaining 1 cup corn and cook 1 minute, stirring often. Add pureed corn and continue, to cook 5 minutes, stirring constantly.

Add whipping cream, milk and salt to corn mixture, stirring gently; heat 10 to 15 minutes (do not boil).

Garnish each serving with equal amounts of crispy tortilla pieces, Monterey Jack cheese, diced poblano pepper and black pepper. Serve immediately.

Per serving: Calories 705 Fat 63g Cholesterol 32 mg Sodium 704 mg Percent calories From fat 78%

Dallas Morning News 8/14/96 Typos by Bobbie Beers