Vermicelli with Poblano

Ingredients

• 4 tablespoons cooking oil
• 1 medium white onion, in slices
• 1 clove garlic, minced
• 3 toasted peeled seeded and deveined poblano chiles, in strips (rajas)
• 1 (400 g) can canned corn niblets, drained
• 1 chicken bouillon cubes or salt
• 2 cups water
• 1 (200 g) package vermicelli, fried until golden brown and excess oil drained
• 34 cup half-and-half cream (or media crema)