Melt 2 tablespoons of butter in a large pot over medium-high heat until bubbly. Add 1 finely chopped onion, 1 finely chopped celery stalk, and 1 chopped poblano pepper, seasoning with salt and pepper. Sauté these aromatic vegetables until the onion softens and becomes translucent, about 7-8 minutes. Stir in 4 minced garlic cloves, 1 tablespoon of chile powder, and 1 teaspoon of dried oregano, cooking for an additional minute until fragrant.

Pour in 4 cups of chicken stock and add 3 peeled and diced Yukon Gold potatoes to the pot. Bring this mixture to a boil, then reduce the heat to a simmer. Allow the potatoes to cook uncovered until they’re tender, approximately 15 minutes.

After the potatoes are tender, stir in 6 cups of frozen corn, 1 cup of heavy cream, and 2 teaspoons of sugar. Continue cooking for another 5 minutes over medium heat until the soup is heated through.

Once everything is well combined, carefully transfer 1½ cups of the soup to a blender. Blend until completely smooth, then return this creamy mixture back into the pot.

Stir in ½ cup of crumbled cotija cheese, ¼ cup of minced cilantro, and 1 tablespoon of fresh lime juice into the soup. Taste and adjust seasoning with salt and pepper, if needed.