Mama Maggie's Kitchen

0 Heat the olive oil in a stock pot. 
1 Add the potatoes and cook for 4-5 minutes.
2 Stir frequently. 
3 Add the roasted poblano peppers and onion. 
4 Cook for 1 minute.
5 Add the queso fresco and milk. 
6 Cook for 5 minutes. 
7 With your cooking spoon, scrape the bottom of the pan to release any bits. 
8 Add the frozen corn. 
9 Dilute the corn starch with the water. 
10 Add the corn starch mixture. 
11 Reduce heat and simmer for 8 minutes. 
12 Serve and enjoy!