Green Corn Sauce

Directions

1. 1
   Roast the Anaheim and poblano chiles over a gas flame or under a broiler, turning often, until charred all over.
2. 2
   Put the chiles in a bowl, cover with plastic wrap, and let steam for 5 minutes.
3. 3
   Peel the charred skin, allowing the juices to fall into the bowl.
4. 4
   Discard the cores, ribs and seeds, coarsely chop the chiles and transfer to a small bowl.
5. 5
   Strain the chile juices over the chopped chiles.
6. 6
   Heat the olive oil in a medium nonreactive saucepan.
7. 7
   Add 1/2 cup of the corn kernels and the chopped onion and cook over moderate heat, stirring occasionally, until the onion is wilted, about 4 minutes.
8. 8
   Add the chicken stock to the pan and raise the heat to high.
9. 9
   Boil until the liquid is reduced by half, about 5 minutes.
10. 10
    Stir in the roasted chiles with their juices and the cilantro and season with salt and pepper.
11. 11
    Transfer the mixture to a blender or food processor and puree until smooth.
12. 12
    Return the sauce to the saucepan and add the remaining 1/4 cup corn kernels.
13. 13
    Bring the corn sauce to a simmer over low heat and whisk in the butter until incorporated; do not let the sauce boil.
14. 14
    Remove from the heat and season with salt and pepper.