Pre heat the grill to medium high heat
Roast the poblanos, chiles, jalapeños and corn on the grill until blackened and charred. Make sure to rotate the peppers and chiles every 2 minutes they only take about 4 minutes on the grill and the corn will take about 5 minutes per side to char and roast. Remove and let chill
Once the poblanos and chiles have chilled slightly, using your fingers peel the outer charred layer. De stem the peppers, optional to discard some of the seeds but they do add some spice to the sauce so be sure to leave a few seeds and add these to the food processor. Next add the cilantro, spinach, onion, garlic, oregano, cumin to the food processor. Add a splash of chicken stock and pulse until all the ingredients are blended together into a thick bright green purée.
Melt 2 Tbsp of butter into a large pan and add the flour whisking continually to make a roux for about 1 minute. Add the green Chile purée and cream. Bring the sauce to a boil whisking occasionally. Let simmer for about 5-10 minutes. If the sauce seems to thick add some chicken stock
While the sauce simmers prepare your herd salad. Cut the kernels off the corn and add the salad ingredients to a bowl and toss together, set aside
Next cook your salmon. Set oven to broil high. Add a bit of oil to a cast iron skillet and season the salmon fillets with salt and pepper. Broil the salmon fillets for 3-4 minutes depending on the size and thickness.
To plate the dish, start by adding some rice to your plate, next add the salmon fillet spoon a generous amount of green Chile sauce into your plates. Top with some herb salad, crush some chicharrons and finish with a lime wedge and fresh cilantro.