1. Cut the tortillas into small pieces and let them dry for one day.
2. Using your hands, toss the tortilla pieces with the oil. Arrange them on a baking sheet and bake, stirring occasionally, until golden and crispy.
3. Roast the poblano peppers, then remove the skins and seeds. Cut one of the peppers into thin strips and blend the remaining peppers with the cream until smooth.
4. Pour the mixture into a saucepan and cook until it thickens slightly. Season with salt to taste and add the corn kernels.
5. Serve the chilaquiles and generously cover them with the poblano sauce. Top with the poblano strips and garnish with the crumbled queso doble crema and additional cream before serving.