Preheat your oven to 425 F (218 C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning halfway through, until most of the skins are blackened and blistered.

Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Once cooled slightly, peel off the skin, cut off the stem, slice lengthwise, and scrape out the seeds before dicing.

Heat 2 tablespoons butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Add garlic and cook for 1 minute, stirring constantly.

Add 1 tablespoon Mexican oregano, 1 teaspoon ground cumin, salt, pepper, corn, and diced poblano peppers. Stir well and cook for 1-2 minutes until fragrant.

Add cream cheese cubes to the pot and stir until melted and incorporated.

Pour in 5 cups chicken broth and bring to a simmer. Reduce heat to low and let it simmer uncovered for 10-15 minutes.

Stir in shredded chicken, 2 cups heavy cream, and 3 cups white cheddar cheese. Keep heat on low, stirring continuously until the cheese is melted and smooth.

Ladle into bowls and garnish with cilantro and other toppings if desired.