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Roast the poblanos over an open flame, or broiler, or on a hot comal. Roast until evenly blackened on all sides. Place in a bowl or container and cover to steam for 10 minutes.
In the meantime make the vegan crema if using homemade, if not skip this step. Place the soaked almonds, salt, nutritional yeast, and water into a blender cup. Blend until completely smooth. Strain using a cheese cloth and squeeze out all the liquid and discard the almond pulp. Mix in the cornstarch and set aside.
Use a butter knife to scrape away the blackened bits from the poblanos. Remove the stem, cut off the seeds and pith the seeds are attached to. Slice into thin, even-sized strips.
Heat the oil, once hot sauté the onion until soft. Mix in the minced garlic and cook for a couple minutes.
Add the poblano pepper strips, and the corn kernels. Sprinkle in the seasonings, mix and cook for 5 to 8 minutes.
Mix in the vegan crema and cook for another 5 minutes or until warmed through and thickened up a bit.
Taste and adjust seasoning if needed. Serve as desired.