I had chicken in a poblano chile sauce for the first time in the charming mountain town of Cuetzalan, Puebla. It was so delicious I was surprised I hadn't had it before. When I looked for recipes and couldn't find one, I was told by my Mexican friends that it was so simple that no one bothers to write it down. If you are a poblano chile lover, this is the sauce for you.
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When the corn is cool enough to handle, cut the kernels from the cob and mix with the remaining ingredients in a bowl.
Note: The salsa keeps chilled for 2 days.
Yield: About 2 cups