Preheat oven to 400 degrees. Halve, peel, and thinly slice half the onion. Finely chop the remaining half onion. Core, seed, and remove the white ribs from the poblano, then thinly slice. Peel and chop the potato into 1/2-inch cubes. Cut the corn kernels off the cob. Chop the cilantro. Mince 1 chipotle pepper. Reserve remaining peppers in a airtight container for another use.

Cook the potatoes: toss the potatoes on a baking sheet with 1 tablespoon oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and crispy.

Meanwhile, start the hash: heat 1/2 tablespoon oil in a large pan over medium heat. Add the sliced onion and poblano to the pan and cook, tossing, 7-8 minutes, until softened and slightly caramelized. Add the corn to the pan and cook, tossing, another 2-3 minutes. Season with salt and pepper and set aside, covered, to keep warm.

Cook the steak: heat 1/2 tablespoon oil in the same pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and sear 3-4 minutes per side, until golden brown.

Place the steak on the same baking sheet as the potatoes and return to the oven to finish cooking to desired doneness, 4-7 more minutes. Set aside and let rest for 5 minutes.

Meanwhile, make the chipotle pan sauce: add the chopped onion to the same pan you cooked the steak in over medium heat, adding a teaspoon of oil if necessary. Cook, tossing, 3-4 minutes, until softened. Add the chopped chipotle (to taste) to the pan and cook 30 seconds, until fragrant. Stir 1/2 cup water and the beef stock concentrate to the pan and simmer until thickened and reduced by half. Remove from heat and stir in the sour cream. Taste and season with salt and pepper.

Remove the potatoes from the baking sheet and toss with the vegetable mixture. Thinly slice the steak against the grain. Plate the potato hash, then top with the sliced steak and spicy chipotle sauce. Sprinkle with cilantro and enjoy!