Toss the corn with olive oil, salt and pepper. Roast in the oven.
Drizzle the poblano with olive oil, salt and pepper. Roast it in the oven. Place it in a bowl, cover for 10 minutes and then peel & chop it.
Sauté the onions in olive oil.
Add the potatoes and garlic and continue sautéing.
Add the roasted corn and poblano peppers.
Pour in the coconut milk and vegetable broth. Simmer until the potatoes are tender.
Blend 75% of the soup until smooth.
Pour the blended the soup back into the pot.