Preheat the oven to 450 degrees. Toss the potatoes in a bowl with a hearty drizzle of olive oil and a sprinkle of salt and pepper. Turn out onto a greased baking sheet and place in the oven for 20-25 minutes, tossing once, until golden brown and crispy.

Halve, peel, and thinly slice half the onion. Finely dice the remaining onion and set aside. In a large skillet, heat 1 tablespoon of olive oil over medium, medium-high heat. Add the sliced onion and poblano pepper and saute until the onions are lightly caramelized and the peppers are soft, around 10 minutes. Add the corn and cook for an additional 3 minutes. Season with salt and pepper, then set aside in a large bowl, covered.

Preheat the grill to medium-high heat. Generously season the New York strip steak with salt and pepper on both sides. Brush the grate with oil, then grill the steak until desired doneness reached, about 5 minutes per side for medium rare (depending on thickness of steak).

Transfer the steak to a cutting board and let rest for 10 minutes before slicing thinly.

In the same skillet the pepper and onions were cooked in, add remaining olive oil and heat to medium-high. Add the diced onion and cook until soft, around 3 minutes. Add the adobo sauce and stir for 30 seconds, then add the water and beef base and cook until reduced by half. Remove from heat and stir in the crema.

On a plate add a portion of roasted potatoes, followed by the corn, onion, and poblano mixture. Lay slices of the steak on top, followed by a dollop of the adobo crema sauce. Serve immediately.