Melt butter in a soup pot or dutch oven over medium heat and add onion, poblano pepper, and corn. Saute until onion and pepper are soft, about 5 minutes. Add chicken and continue to cook until the chicken is no longer pink on the outside, about 5 more minutes.

Pour in broth and add potatoes. Increase heat to medium high and bring to a boil. Cook until the potatoes are tender, then add cream and cheddar cheese, plus salt and pepper to taste.

Garnish with extra shredded cheddar if desired, and serve with bread (I like yeast rolls or cornbread), tortilla chips, or soup crackers.