Start by roasting the poblano peppers: to roast them over an open flame on a gas stove, place them on the burner over medium-high heat and cook until you hear the skin make a popping sound. Using tongs, flip it over to cook each side until charred. You can also cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes. Transfer the peppers to a bowl and cover with a plate or foil. Allow them to sit and steam for about 10 minutes. Using dish gloves or a paper towel, scrape the outer charred skin off with your hands. It’s okay if you can’t get all of the charred bits off. Remove the core and seeds then dice the peppers and set aside.Prepare the soup: In a large pot, warm the butter over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Stir in the garlic, celery, potatoes, and seasonings (cumin, oregano, salt, to taste- I like about 1/2 teaspoon) and continue to cook for another 5 minutes.Next add the corn with the vegetable broth and bring to a boil. Cook for about 25-30 minutes, until the potatoes are soft.Separate half of the soup into a blender then puree until smooth. Pour it back into the pot and stir in the coconut milk and diced poblano peppers. It should have a nice thick creamy texture. Taste test to see if you prefer more salt and add as neededServe in individual bowls with fresh squeezed lime juice, fresh cilantro and a sprinkle of smoked paprika (optional).