StarInfiniteFood

1: Preheat the oven to 425°F.

2: Add the poblanos and jalapeños to a baking sheet. Drizzle with olive oil and roast for 20-25 minutes, until softened.

3: While the peppers roast, heat a sauté pan over medium-high and add the olive oil. Add the shallots and sauté for 4-5 minutes until softened.

4: Add the corn, salt, cumin, and chili powder and sauté for another 4 minutes. Set aside.

5: Remove the peppers from the oven and allow to cool. Then remove the skins and stems and cut into small pieces.

6: Add the ricotta, feta, 3/4 of the corn, poblano mixture, basil, cumin, hot sauce, salt, pepper, and lime juice to a food processor and process for 30 seconds to 1 minute.

7: Transfer the mixture to a bowl. Top with the remaining sautéed corn and feta. Serve with tortilla chips.