Corn and Poblano Bisque

Instructions

1. Roast the poblanos
   Place poblano peppers on a baking sheet and broil in the oven, turning occasionally, until skins are blackened and blistered on all sides, about 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove seeds and stems, and roughly chop the peppers.
2. Prepare the corn
   After cutting the kernels from the cobs, use the back of your knife to scrape down the cobs to extract the corn milk. Reserve both the kernels and milk. Set aside 1/2 cup of corn kernels for garnish.
3. Sauté the aromatics
   In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, and oregano, and cook until fragrant, about 1 minute more.
4. Cook the soup base
   Add corn kernels (except reserved garnish), corn milk, chopped poblanos, and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until corn is very tender.
5. Blend the soup
   Working in batches if necessary, carefully transfer the soup to a blender and purée until smooth. Return soup to the pot. Alternatively, use an immersion blender directly in the pot.
6. Finish the bisque
   Stir in heavy cream and return to a gentle simmer. Add lime juice, salt, and pepper to taste. Stir in the chopped cilantro.
7. Serve
   Ladle hot soup into bowls. Garnish each serving with reserved corn kernels, additional cilantro, and a sprinkle of cotija cheese.