Mexican Street Corn Soup – Creamy Elote Chowder

Ingredients

• 4 Tablespoons butter
• 1 medium yellow onion (finely chopped (1½ cups))
• 1 stalk celery (finely chopped (½ cup))
• 1 medium poblano pepper (seeded, stemmed, and finely chopped (½ cup))
• 4 cloves garlic (minced)
• 1 Tablespoon chile powder (plus more for topping)
• 1 teaspoon dried oregano
• 4 cups chicken stock
• 3 medium yukon gold potatoes (about 1lb., peeled and cut into ½-inch pieces)
• 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
• 1 cup heavy cream
• 2 teaspoons sugar
• ½ cups cotija cheese (crumbled)
• 1 Tablespoon lime juice
• Kosher salt and pepper (to taste)
• ¼ cups cilantro (minced, plus more to garnish)
• ½ cups Mexican crema or sour cream (to garnish)
• Lime wedges (for serving)