Preheat your broiler to high and place poblano peppers on a foil-lined baking sheet. Broil for about 10-15 minutes, turning frequently until blackened on all sides. Remove from oven, cover with foil, and let steam for 10 minutes. Peel, seed, and chop the roasted poblanos.

In a large Dutch oven over medium heat, fry diced bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and let drain on paper towels, leaving drippings in pot.

Add 1 tablespoon of canola oil and 1 tablespoon of butter to the Dutch oven with bacon drippings. Heat until butter melts. Add chopped onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.

Sprinkle in 1/4 cup of all-purpose flour, stirring constantly for about 2-3 minutes until golden and bubbly.

Gradually pour in 4 cups of chicken broth, stirring continuously to avoid lumps. Add cubed Yukon gold potatoes and bring to a low boil. Reduce heat and simmer uncovered for 15-18 minutes or until potatoes are tender.

Once potatoes are tender, stir in chopped roasted poblano peppers, thawed corn, and 1 cup of heavy cream. Gradually mix in 1 1/2 cups of shredded Gouda until melted. Incorporate half of the reserved crispy bacon and season with salt and pepper.

Ladle chowder into bowls, topping with remaining crispy bacon. Garnish with cilantro, avocado, and lime wedges if desired.