1. Roast the poblano peppers under a broiler or over an open flame until charred. Cover them in a bowl for 10 minutes, then peel, seed, and chop.

2. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 to 5 minutes.

3. Stir in the garlic, cumin, and chili powder, and cook for 1 minute until fragrant.

4. Add the chopped poblanos and chicken broth, then bring the soup to a gentle simmer.

5. Stir in the cream cheese until fully melted and smooth.

6. Pour in the heavy cream and mix well until the broth looks silky.

7. Add the shredded chicken and corn, then simmer for 8 to 10 minutes.

8. Stir in the spinach and cook just until wilted.

9. Add the salt, black pepper, lime juice, and cilantro. Taste and adjust seasoning if needed.

10. Serve hot with extra cilantro, lime wedges, or tortilla strips if desired.