Start by roasting the poblano chiles to bring out their smoky flavor. Place them directly on a gas stove burner, under the broiler, or on a grill. Turn regularly until they’re charred all over. Once roasted, transfer them to a bowl, cover with a lid or plastic wrap, and allow them to steam. This will loosen the skin and make peeling easier. Remove the skin, seeds, and membranes before roughly chopping.

Melt butter in a large pot over medium heat and toss in the diced onions and celery. Cook until softened and beginning to brown, stirring occasionally. Add the minced garlic and cook for an additional minute to release its fragrant aroma.

Next, add chunky pieces of Yukon Gold potatoes, chicken stock, and seasonings like cumin, oregano, and bay leaves. Increase the heat until the soup comes to a simmer, then lower it to cook gently until the potatoes are tender.

If using fresh corn, carefully cut the kernels away from the cob. Stir the sweet kernels into the soup and simmer until they’re just cooked through. Add in your chopped roasted poblanos for that signature smoky twist.

Remove the bay leaves before adding heavy cream to the pot. You can blend a third of the soup for a thicker texture or keep it chunky for a heartier bite. Season with salt and pepper to taste.

Before serving, splash the soup with fresh lime juice for brightness. Garnish with lime slices or chopped fresh herbs like cilantro for a pop of color. Serve hot and enjoy every creamy, flavorful spoonful!