1Roast the poblanos directly over a gas flame or under a broiler, turning until peppers are charred all over. Tansfer to a plastic zip lock freezer bag let stand for 10 minutes. Peel , core and seed the chiles, do not rinse, then cut them into thin strips.
2In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onion and saute over moderate heat, stiring, until limp, about 5 minutes. Add the corn and poblano strips and cook until the corn is tender about 3 more minutes. Stir in the sour cream and season with garlic powder, salt and pepper. Keep the corn warm over very low heat.
3Light your grill or preheat a grill pan. Rub the steaks with remaining 2 tablespoons of oil; season with Goya adobo seasoning and a little more garlic powder and just a tad more salt and pepper. Grill over high heat turning once, until lightly charred, about 6 minutes. Let the skirt steaks rest for 5 minutes then thinly slice across the grain. Serve with the corn and poblanos on the side, warm tortillas and a salad. Enjoy
4Skirt steak in the picture is shown with fresh corn scapped of the cob and prepared with poblanos and sour cream and some tomatillo salsa on the side to put on the meat.