Preheat your broiler to high and place the Poblano peppers on a baking sheet. Broil for 8–10 minutes, turning occasionally, until the skin is charred and blistered. Once done, transfer the peppers to a bowl, cover with aluminum foil, and let them steam for about 10 minutes to soften.

In a large Dutch oven over medium heat, add diced bacon and cook until crispy, approximately 5–7 minutes. Once the bacon is nice and golden, remove it from the pot and set it aside, but leave the drippings in the pot.

Lower the heat to medium-low and add 2 tablespoons of butter and a drizzle of canola oil to the bacon drippings in the Dutch oven. Once the butter has melted, add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant. Stir in the minced garlic and continue cooking for another 1–2 minutes.

Sprinkle in ¼ cup of all-purpose flour, whisking diligently for about 2 minutes to form a smooth roux.

Gradually pour in 4 cups of chicken broth while whisking consistently. Add the diced Yukon Gold potatoes and bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer for about 15–18 minutes, or until the potatoes are fork-tender.

Remove the skins from the roasted Poblano peppers and chop them coarsely, then stir in the diced peppers, corn, and 1 cup of heavy cream into the pot. Let it cook on low for another 5 minutes.

Incorporate half of the reserved crispy bacon back into the chowder, then taste and season with salt and pepper. Allow the chowder to simmer for an additional minute.

Ladle the chowder into warm bowls and top with the remaining crispy bacon. Add fresh cilantro, diced avocado, and a squeeze of lime.