Step 1

In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.

Step 2

Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.

Step 3

Add the chicken stock, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

Step 4

Stir in the corn, cream and sugar. Cook for five minutes, until warmed through.

Step 5

Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.

Step 6

Add cotija cheese, cilantro, and lime juice and season to taste with salt and pepper.

Step 7

Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.