Preheat oven to 375 degrees.
Wrap two ears of corn in tin foil and place 1 tablespoon of butter in each foil packet.
Place two ears of corn and your poblano pepper on a foil lined roasting pan, and place in oven for 20-25 minutes. Set aside.
In a medium stock pot, on medium heat, saute sliced onion in olive oil. Once the onions begin to slightly brown, add the red bell pepper.
Sprinkle onions and red bell pepper with salt. Add remaining other spices (pepper, white pepper).
Add in the garlic, and saute for one minute to release the flavor.
Once your vegetables are soft, slowly sprinkle in 1 tablespoon of flour, stirring to combine the flour with the olive oil.
Continue until all your flour has been added. Then slowly begin drizzling in the vegetable broth, about a half cup at a time, and stirring. If the remaining veggie broth isn't enough to cover all of the potatoes, add a cup of water, or additional stock so that all your vegetables are covered.
Once all the vegetable broth has been added, add in your potatoes, and bring the pot to a boil.
Once the pot boils, back the heat down so that your pot is at a rolling boil (in other words, don't let it boil over).
Let the pot boil for 10-12 minutes, or until your potatoes are soft, but not mush. While your potatoes are boiling, take a knife and slice the corn off the cooled ears into a bowl.
Cut the top of the poblano off, and remove the seeds. Then dice the poblano and add it to the corn in the bowl.
Once your potatoes are done, reduce the heat to low, and add in the corn and poblano. Simmer together on very low heat for five minutes.
Add 1 cup of milk, half and half, or cream. I use organic half and half myself.
Ladle into bowls, top with cheese and chives, and serve.