Cut the potatoes into one-inch cubes.

Remove corn kernels from the cobs using a knife.

Set aside potatoes and corn kernels in a large bowl.

In a large pot, combine chicken broth and corn cobs.

Boil for 15-20 minutes.

Remove the cobs and let cool slightly.

Scrape any remaining corn bits from the cobs into the broth.

Set aside the broth pot.

In a large skillet, melt butter (or use non-fat cooking spray).

Sauté chopped onions and bell peppers until tender.

Add sliced garlic and chopped poblano peppers to the skillet.

Continue to sauté until poblanos are tender.

Transfer the onion/pepper/garlic mixture into the broth pot.

Add chipotle chiles (whole) and adobo sauce.

Bring to a boil and then reduce to a simmer for about 5 minutes.

Add the cubed potatoes and corn kernels to the pot.

Simmer until potatoes are al dente, about 20 minutes.

Turn off the heat.

Add cream.

Ladle about half of the soup into a blender (in batches if necessary).

Add half of the cheese to the first batch, and the remaining half to the second batch.

Blend until smooth.

Return the blended soup to the pot.

Stir to combine.

Serve hot.

Garnish with cilantro.