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Pre-heat your broiler to high.
Add your poblano pepper, red onion, green onions (if using) and garlic to a sheet pan.
Roast under the broiler for about 4-5 minutes turning the vegetables about every 1-2 minutes to cook evenly.
After 4-5 minutes, remove your onions and garlic from the pan. Return the pan to the oven to finish cooking the poblano pepper and cook for another 3-4 minutes until the poblano is lightly browned on all sides.
After the pepper is done cooking remove the pan from the oven.
With tongs, place the poblano pepper into a bowl and cover with plastic wrap for 15 minutes or until cool.
When cooled, remove the poblano from the bowl and begin to peel the skin away from the poblano pepper.
Now in a food processor, add all of the ingredients for the poblano cream sauce.
Mix on medium speed until smooth. Taste for salt and pepper and add to taste then mix again for a couple seconds.
Depending on how much water is in your poblano peppers naturally your sauce may come out thicker or thinner. If your sauce is too thin, you can add a little more sour cream to thicken it up. If your sauce is too thick, you can add a little more lime or water to thin it. Make sure to taste for seasoning after adjusting.
Serve with your favorite Mexican food, over fish, chicken or use as a dip.