Preheat your oven to 425°F (218°C). Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, until their skins blister and char. Cover them in a bowl for 10 minutes to steam, then peel, seed, and dice.

Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent, then stir in minced garlic and cook for another minute.

Mix in 1 teaspoon of Mexican oregano, 1 teaspoon of ground cumin, and season with salt and pepper. Add the drained corn and diced roasted poblanos. Cook for 1-2 minutes.

Add 8 ounces of cream cheese and stir until melted and smooth, creating a creamy base.

Pour in 4 cups of low-sodium chicken broth and bring to a gentle simmer. Let it simmer uncovered for 10-15 minutes, stirring occasionally.

Add 2 cups of shredded cooked chicken, 1 cup of heavy cream, and 1 cup of shredded white cheddar cheese. Stir until the cheese melts completely.

Ladle the soup into bowls and garnish with fresh cilantro or crispy tortilla strips. Enjoy with warm bread or tortilla chips.