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Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry produce.
Core, deseed, and dice poblano into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.
Place smoky red pepper crema in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.