Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high.

Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.

Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.

Transfer poblanos to a cutting board, slice open, and discard the stems and seeds. Dice into small chunks and set aside.

Melt butter in a large pot or Dutch oven over medium-high heat. Add the onions, celery, and carrot. Cook for 8 minutes, stirring occasionally, until the carrot has begun to soften.

Add garlic and cook for one minute.

Add potatoes, 4 cups of broth, salt, bay leaves, salt, cumin, coriander, Mexican oregano, and black pepper. Raise heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes until the potatoes are tender and cooked through.

Discard the bay leaves, then carefully scoop out 4 cups of chowder from the pot and transfer to a blender. Cover and pulse a few times until mostly smooth.

Pour the blended chowder back into the pot and stir in the corn and chopped poblanos to the pot. Bring to a simmer.

Add heavy cream and shredded cheese. Stir until the cheese has completely melted.

Bring pot back to a simmer and cook for 5 more minutes.

Serve and garnish with chopped cilantro and a squeeze of fresh lime juice in each bowl