Finely chopped cilantro, radish matchsticks and thinly sliced jalapeños, for
Corn tortilla chips, for serving
In a blender, puree half of the corn with 1/2 cup of water until smooth. Strain the puree through a fine sieve into a medium bowl.
In a cast-iron skillet, heat the olive oil. Add the poblano, onion, remaining corn and a pinch of salt and cook over moderate heat, stirring, until softened and barely browned, about 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the corn puree and cook, stirring, until bubbling, about 2 minutes. Add the cheese and cook over low heat, stirring, until melted. Season with salt and garnish with cilantro, radish and jalapeño. Serve hot, with tortilla chips.