Begin by roasting the poblano peppers on a gas stove, grill, or under the broiler until their skins are blackened and blistered, about 10-15 minutes.

Place them in a plastic bag to steam for 10 minutes, making peeling easier. After cooling, remove the skins, seeds, and stems, then dice the peppers.

In a large pot, heat oil and butter over medium heat until shimmering. Add the chopped onion and sauté for about 4 minutes until translucent.

Stir in the diced roasted poblanos, frozen or canned corn, and shredded chicken. Cook for an additional 2-3 minutes.

Sprinkle salt, oregano, cumin, and black pepper. Pour in chicken broth and heavy cream, stirring gently.

Bring to a gentle simmer, then reduce heat and cook uncovered for 30 minutes, stirring occasionally.

Ladle into bowls and garnish with queso fresco and cilantro. Serve hot with tortilla chips.