In a medium sized saucepan melt butter or oil over medium heat until butter is melted, or if using oil until oil begins to glisten.
Next add flour and mix incorporating the flour until there are no more lumps, creating a roux.
Continue to stir until the roux turns rich blonde in color (it should resemble the color of a roasted peanut).
While stirring the roux, slowly pour in the wine and milk, being careful not to let the roux clump up.
Turn heat up to medium-high and continue to stir frequently until sauce thickens. To test, coat the back of a wooden spoon with the sauce and run your finger through it creating a line. When the line stays in place, it is ready.
Take saucepan off the heat and add cheese, a handful at a time making sure to fully incorporate the cheese into the sauce after every handful.
Place the saucepan back on the stove and maintain on medium heat until cheese has completely melted and sauce has a smooth texture.
Add salt, pepper, cumin and paprika to sauce and let stand on low heat until ready to serve.
In a large sauté pan, heat oil on medium heat. Add mushrooms and let sauté for 5-10 minutes or until brown.
Next, add spinach and cook until heated through and wilted.
Toss in poblano peppers and corn and mix thoroughly.
Finally sprinkle salt and pepper to taste.
To serve, place poblano mixture in a shallow bowl or plate and pour cheese sauce on top.
Serve with warm tortillas or chips and the obligatory rice. Yum, yum.