Heat the oil in a skillet and saute the corn over medium heat for 3 to 5 minutes. Season with salt and remove from the heat.

In a saucepan, bring the cream, onion, and garlic to a boil and reduce by half, whisking frequently. Remove from the heat, whisk in the chile puree and cilantro, add the sauteed corn, and adjust seasoning if necessary.

Serve warm. If reheating, do so gently so the cream doesn't break.

Roasting Garlic: Preheat oven to 350 degrees. Cut 3 heads of garlic in half and place cut side up in a roasting pan. Pour 1 teaspoon of olive oil over each half. Sprinkle the pan with 2 to 3 tablespoons of water, cover tightly with foil, and bake in the oven for 30 to 40 minutes.

Uncover the pan and continue baking for 5 to 7 minutes longer, until the garlic is golden brown. Remove from the pan and let cool. Squeeze the softened garlic into a blender and discard the skin. Add just enough oil to make pureeing possible. This yields about 1/3 cup.

Or peel cloves, in a pan, pour 2 tablespoons of olive oil over, and toss to coat. Sprinkle with water, cover and rost at 350 degrees for 30 minutes. Uncover and roast for 5 to 7 minutes longer, until brown.

Pureed Dried Chiles: Wash and dry chiles. Cut off stem, remove seeds. In a preheated 450 degrees put the chiles in a single layer on a baking sheet and roast for 1 minute. Or dry-roast over high heat in a skillet until they puff up, about 30 seconds to 2 minutes.

Remove from heat and in a bowl, cover with warm water for 30 mminutes to rehydrate.

Strain the chiles, reserving the liquid. Puree in a blender or food processor, adding just enough of the soaking liquid to make pureeing possible; it should be a thick paste. Pass through a medium or fine strainer.