Preheat your oven to 425°F (218°C). Arrange the poblano peppers on a baking sheet and roast for 15-20 minutes until blistered and charred. Cover with plastic wrap to steam.

Melt 2 tablespoons of butter in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent and fragrant. Stir in minced garlic for 1 minute.

Mix in 1 teaspoon of oregano, 1 teaspoon of ground cumin, and season with salt and pepper. Incorporate drained southwest corn and roasted poblanos, cooking for 1-2 minutes.

Lower the heat and add 8 ounces of cream cheese, stirring until melted and smooth. Ensure no lumps remain.

Pour in 4 cups of low-sodium chicken broth, stirring to combine. Bring to a gentle simmer, then reduce heat and simmer uncovered for 10-15 minutes.

Add 2 cups of shredded cooked chicken and 1 cup of heavy cream or half-and-half. Mix until cheese is melted and soup is velvety.

Ladle soup into bowls and garnish with fresh cilantro. Optionally top with crispy tortilla strips.