In a small non stick skillet on MED heat, add 1 Tbsp. Rustico Olive Oil and pan-grill Queso Panela on both sides until golden – remove from heat and reserve.
In an iron skillet on MED heat (preferably to cook and to serve to remain heat) add remaining Tbsp. Rustico Olive oil, allow to warm for several minutes, then add add poblano pepper squares, cook for about 2 minutes.
Add corn, stir and cook for 2 minutes, add Crema Mexicana El Cacique and reduce heat to LOW to cook slowly for 4-5 minutes. Add salt as needed, garnish, and serve with thick homestyle tostadas or corn tortillas.