Toss the corn kernels with a little olive oil and roast at 425°F for about 15–20 minutes, stirring once, until some of the kernels are deeply golden and caramelized.
Roast the poblanos alongside them until blistered and charred. Place them in a covered bowl for about 10 minutes, then peel off the skin, remove the seeds, and dice.
Melt the butter in a medium pot or Dutch oven over medium heat.
Add the onion and cook until soft and lightly golden, about 5–7 minutes.
Add garlic, smoked paprika, cumin, thyme, salt and pepper.
Sprinkle in the flour and cook for about 1 minute.
Slowly whisk in the broth, then add the cream and milk. Bring to a gentle simmer.
Add about half of the roasted corn and roughly half of the roasted poblanos. Simmer for 8–10 minutes.
Use an immersion blender to blend just part of the soup. You want the corn to thicken the chowder while still leaving plenty of whole kernels and poblano pieces throughout.
Stir in the remaining roasted corn and poblanos. Taste for salt, pepper and heat. Garish with additional chopped poblanos and roasted corn.
