Top in the order of ingredients listed above.

Combine all ingredients in a plastic bag, mix well. Marinate for 1 hour minimum and up to 3 hours. Once finished marinating, preheat grill to high. Place chicken on grill, rotating to give char marks. Cook time will vary on size of chicken breast. Cook chicken until the internal temperature reaches 170°F. Set aside to cook, slice and keep warm in holding pan.

Make queso using the traditional roux method. Melt butter in a sauce pan, add the flour and whisk on low heat for 4 minutes. Add the hot milk and garlic while continuing to whisk until the mixture thickens and comes to a light simmer. Slowly whisk in the extra melt and allow to completely melt. Slowly whisk in the pepper jack cheese watching to make sure you do not scorch the bottom of the pot. Add in the remainder of the ingredients and whisk until smooth. Set aside in a hot well for up to 2 hours or allow cooling in an ice water bath and storing in the refrigerator for up to 7 days.

On hot grill, char corn and poblanos. Set aside to cool. Mix all ingredients in a mixing bowl. Set on cold line until ready to use.

Place all of the ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed. Transfer the crema to a small bowl. If not using immediately, press a sheet of plastic wrap onto the surface and refrigerate for up to 2 hours.