Poblano Shrimp Flatbread

Name: Poblano Shrimp Flatbread
Ingredients: 2 medium poblano chiles (about 5 inches long); 6 slices bacon, cut into 1/2-inch pieces; 12 uncooked extra-large shrimp (about 1/2 pound), thawed if frozen, peeled, deveined and tail shells removed; 1/4 teaspoon salt; 1/4 teaspoon pepper; One 11-ounce can Pillsbury™ refrigerated thin pizza crust; 1/2 cup Mexican crema; 4 cups (16 ounces) shredded Monterey Jack cheese; One 15 1/4-ounce can whole kernel sweet corn, drained; 1/4 cup fresh cilantro leaves