1. Roast the Poblanos: Turn your oven broiler to high. Place whole poblanos on a foil-lined baking sheet. Broil 4-5 inches from heat for 5-7 minutes per side until charred and blistered. Transfer to a bowl, cover with plastic wrap, and steam 10 minutes. Peel off skins, remove seeds and stems, then chop into 1/2-inch pieces. (Stovetop gas flame works too: Rotate over flame with tongs.)

2. Sauté the Base: In a large Dutch oven or pot, heat olive oil over medium heat. Add diced onion and cook 4-5 minutes until softened. Stir in garlic, cumin, and chili powder; cook 1 minute until fragrant.

3. Build the Broth: Pour in chicken broth and chopped poblanos. Bring to a simmer. Add shredded chicken and corn; cook 5 minutes to heat through.

4. Make It Creamy: Reduce heat to low. Stir in heavy cream and cheese gradually until melted and smooth, about 3 minutes. Season with salt, pepper, and lime juice. Do not boil after adding dairy to prevent separation.

5. Serve Hot: Ladle into bowls and add toppings. Enjoy immediately for best texture.