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In a soup pot, warm the olive oil over medium-low heat.
Add the garlic and onion and saute until soft, about 5 minutes.
Add the corn, poblano strips, oregano, beans, and liquid, stirring to mix all of the ingredients.
Raise the heat to medium and continue cooking, stirring occasionally, until the corn is tender and the flavors have blended, about 20 minutes.
Season with salt and pepper.
Right before serving, you can add some heavy cream if you like.
Allow the soup to cook another 2 or 3 minutes to reheat if necessary.
Serve in bowls, garnished with fresh herbs and lime wedges.