Step 1

In a large pot or dutch oven, heat oil over medium high heat. Saute onion, 3-4 minutes until fragrant. Lower heat to medium, add bell pepper, poblano peppers and garlic, saute 4-5 minutes until fragrant. Add potatoes and broth and salt, pepper, cumin, coriander, oregano and bay leaf.  You should have just enough liquid to cover potatoes- if not, add a little more. Cover and bring to a gentle simmer, until potatoes are tender, about 10-15 minutes.

Step 2

Place half of the corn in a blender with the milk. Blend until silky smooth. Pour this into the soup pot, along with the remaining half of corn.

Step 3

Taste and adjust the salt to taste. Add a squeeze of lime, if needed.

Step 4

Serve with lime wedges and cilantro, and a dollop of sour cream for extra richness if you like.