Padrones in Spain are simply tossed whole in plenty of hot oil and fried for a minute or two, then served with rock salt. Go ahead and do it that way. Or try this less oil rich alternative
Make a cut in each pepper to remove the stalk and access the seed pod
Partially cut along the side of each pepper to remove all the seeds
Heat enough oil to cover the base of a heavy based pan, add the sliced garlic and toss till golden brown
Set the garlic aside. The remaining oil will now be garlic scented
Add the peppers (dry them with paper kitchen towel to stop them from spitting) and brown them thoroughly on all sides, pressing down with a spatula to ensure a firm contact with the hot oil.
mix in the garlic, sprinkle with coarse salt and serve immediately
Notes
If you want to come closer to the "Poblano" experience add some chilli flakes half way through cooking