To roast the poblanos, turn the flame on a gas stovetop on high and place the poblano peppers on the grates. Using tongs, flip the peppers every so often until the outside has charred on all sides. Afterward, place in a bowl, seal it well with plastic wrap, and let the steam do its job. After about 30 minutes, you’ll be able to peel the skin off the outside and reveal a beautifully roasted poblano pepper that you can de-seed, cut up, and use!
In a medium saucepan, melt butter on medium heat. Once melted, add onion and garlic and cook for 3–5 minutes or until translucent. Next, add the chopped up poblano peppers and cook for 3–5 minutes. Add broth, cream cheese, salt and pepper and stir until combined and cream cheese has almost completely melted.
Next, using an immersion blender blend liquid until smooth. Add chicken and corn. Bring to a boil then simmer for 10 minutes. Add cheese and stir until melted.