Roast the red, yellow and poblano peppers over an open flame; turn the peppers over the flame until the skin chars and blisters. Put the peppers in a bowl or paper bag, seal, and allow them to steam for 5 minutes. When the peppers are cool enough to handle, remove the stems, skins and seeds and any black bits. Cut the peppers into 1/2-inch squares and set aside.
In a large cast iron or nonstick skillet, over medium-high heat, add the olive oil. When hot add the onions and cook until they soften, about 4 minutes. Add the diced potatoes and peppers and season with salt and pepper. Cook, tossing occasionally, until potatoes are golden brown around the edges, 6 to 8 minutes. Add the green onions, stir, and remove from the heat. Taste and adjust seasoning, if necessary. Cover and keep warm while you prepare the sauce and fish.
Combine the cilantro, lime juice and cayenne pepper with the creme fraiche. Season, to taste, with salt and pepper. Set aside.
Season the fish fillets on both sides with the Southwest Essence, salt, and pepper, then dredge the trout filets in the blue corn flour.
In a cast iron skillet, heat half of the vegetable oil and, when hot, add half of the butter. When the butter has melted, add half of the fillets, skin side down, and cook until skin side is golden brown and crispy, about 3 minutes. Flip and briefly cook on the presentation side until fish is just cooked through, about 1 minute longer. Remove from the pan and repeat with the remaining fillets, wiping the pan clean and adding more oil and butter.
Serve the trout fillets draped over the pepper and potato hash, and top each fillet with a dollop of the Cilantro Lime Cream Sauce. Serve with lime wedges.
Combine all ingredients thoroughly.