Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
4 ears corn, shucked
Lightly oil the corn then salt and pepper them. Grill or roast them until softened and some kernels are beginning to brown. Remove from the heat and cut the kernels off, reserving 20 to 30 for garnish.
Add the cooked corn and the remaining ingredients to a blender and process until pureed and smooth. Taste for seasoning and add salt and pepper as needed.
Pour the corn puree into a pot, bring to a boil and whisk for 30 to 60 seconds. Remove from the heat and pour into a container to a depth of 19mm (0.75"). Let cool at room temperature, or in an ice bath, then place in the refrigerator to finish setting.
Lightly oil the peppers, salt and pepper them, then grill or roast them until softened and starting to brown. Remove from the heat. Remove the seeds and stem from the peppers.
Combine the peppers, chicken stock, and agar then puree until smooth. Salt and pepper as needed.
Bring the pepper puree to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly. Then pour into a container and let set. Once fully set, puree the gel until smooth.
Cut the bacon into 25mm to 38mm (1" to 1.5") squares. Lay the bacon on a roasting pan in a single layer. Place in an oven and turn it on to 400°F (200°C). Let cook until crispy, 10 to 20 minutes, turning once if needed. Remove from the pan and drain.
Place a bacon square on a plate. Top it with a square of the corn custard. Add a dot of the poblano pudding. Top with a basil leaf and a corn kernel or two then serve.