Preheat your broiler to high. Place the large poblano peppers on a baking sheet and broil for 8–10 minutes, turning occasionally until the skins are blackened and blistered. Once roasted, cover them with a clean kitchen towel to steam for 10 minutes, making it easier to peel. After steaming, peel off the skins, seed, and chop the roasted peppers.

In a large Dutch oven over medium heat, add chopped bacon and cook until crispy, about 6–8 minutes, stirring occasionally. Once browned, using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Retain the bacon drippings in the pot.

Add 1 tablespoon of canola or vegetable oil and 1 tablespoon of butter to the pot with the bacon drippings. Heat over medium-low heat until melted. Add the chopped large onion and sauté for 7–8 minutes, until softened and translucent. Stir in minced garlic, cooking for an additional 1–2 minutes until fragrant.

Sprinkle in ¼ cup of all-purpose flour, stirring continuously for about 2 minutes to create a roux. Pour in 4 cups of chicken broth, scraping any bits from the bottom of the pot. Add diced Yukon gold potatoes, bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15–18 minutes, or until the potatoes are fork-tender.

Stir in the chopped roasted poblano peppers and 2 cups of frozen corn kernels. Pour in 1 cup of heavy cream, stirring until combined, then gradually add 1 cup of shredded Gouda cheese, ensuring it melts completely. Allow it to simmer gently for another 5 minutes.

Mix in half of the crispy bacon, and season the chowder with salt and freshly ground black pepper to taste. Ladle the Roasted Poblano Corn Chowder into bowls and garnish with the remaining bacon, chopped cilantro, diced avocado, and lime wedges.