Cut the cream cheese and Queso Blanco into cubes. Add to a slow cooker on high heat. Pour in the milk and salsa verde. Stir to combine. Cover and cook until melted and creaming, stirring periodically. Turn the heat to low.
While the cheese is melting, the corn off the cob. Add it to a cast iron skillet over medium-high heat and cook (dry, without oil) until it begins to roast and brown, about 3 – 5 minutes.
Meanwhile, remove the seeds and stem of the poblano and dice it. Add it to the pan with the corn. Stir and then cook an additional 3-5 minutes until corn has a grilled or roasted appearance.
Dice the tomatoes; finely chop the cilantro and the kale. Stir into the melted queso. Cook over low for 20 – 30 minutes, until heated through. Serve.
Use a poblano or a jalapeño depending on your personal heat preferences. Poblano peppers will be milder than jalapeños. Deseeding the pepper will also tame the heat without taking away the flavor.