Heat 2 tablespoons of avocado oil in a large Dutch oven. Add the onion and cook for 2-3 minutes. Add the garlic, chili powder, cayenne pepper, 1 tablespoon of salt, and pepper, and cook for another minute.

Next, add the potatoes and broth. Bring the broth to a boil and then reduce heat to a simmer. Cook for 15 minutes.

While the soup is cooking, prepare the toppings. Heat 1 tablespoon of avocado oil in a large skillet. Add 10 oz. of the frozen corn and the diced poblano pepper. Cook for 4-5 minutes. The corn and peppers should develop a char on the outside. Season with remaining half tablespoon of salt. Set aside.

After the soup has been simmering for 15 minutes, add the remaining 10 oz. of corn and cook for another 5 minutes.

Using an immersion blender, blend the soup for 10-second intervals until most of the potatoes have been broken up into tiny pieces.

Add in the cream cheese and stir to melt.

To serve, top each bowl with ¼ of the corn and poblano mixture, ¼ cup of cotija cheese, 1 tablespoon of cilantro, and the juice of ¼ lime.