Roast the Peppers

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Peppers: Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally until the skins are charred and blistered.
3. Cool and Peel: Remove from the oven and let them cool. Once cool, peel off the skins, remove the seeds, and chop the peppers.

Sauté the Vegetables

1. Heat Oil: In a large pot, heat the olive oil over medium heat.
2. Cook Onions: Add the diced onion and sauté until translucent, about 5 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute.

Combine and Cook the Chowder

1. Add Corn and Broth: Add the corn (reserve some for garnish if desired) and vegetable broth to the pot.
2. Season: Stir in the chopped roasted poblano peppers, cumin, salt, and pepper.
3. Simmer: Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
4. Blend: For a creamy texture, use an immersion blender to puree the chowder until smooth. If you prefer some texture, blend only half of it.
5. Add Cream: Stir in the heavy cream (or coconut milk) and heat through.

Serve

1. Garnish and Enjoy: Ladle the chowder into bowls and garnish with reserved corn and fresh cilantro, if desired.