Place the corn cobs in a large soup pot and add the water. Make sure the cobs are in a single layer and break them in half if needed. Bring to a boil, lower the heat, and simmer, partially covered, for 30 minutes. Remove the cobs and season the broth to taste with salt.
Meanwhile, roast the poblano peppers until they are blackened all over. This can be done either by broiling them for about 10 minutes per side or roasting them directly over a flame. Once roasted, place the peppers in a bowl and cover to let them steam for five minutes. Strip off the charred skin. Remove the stems and seeds and roughly chop the pepper flesh. Set aside.
Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add the onions and a pinch of salt. Cook for 8-10 minutes, lowering the heat to medium, until the onion is softened and beginning to brown, stirring every few minutes.
Add the potatoes to the pot and stir to coat with the oil and onions. Stir in the corn-infused broth, bay leaves, cumin, and oregano. Bring to a simmer and cook for 8-10 minutes, until the potatoes are cooked through.
Add the corn to the pot and cook for 4-5 minutes, until tender. Remove the bay leaves and, using an immersion blender, puree about ⅓ of the soup. This will help add creaminess and body. Stir in the poblano peppers. Season to taste with salt and black pepper.
Serve warm, topped with chives to garnish.
Notes
The corn broth can be made ahead of time. Just strain it and store it in the fridge until you're ready to use it!
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