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Preheat the oven to 400°F. Set out a large rimmed baking sheet.
Set whole poblano peppers, onion wedges, jalapeños, and garlic cloves on the baking sheet. Drizzle with olive oil, then roast in the oven for 15-20 minutes.
Allow the roasted veggies to cool until they are easy to handle. Then peel the waxy skins off the poblano peppers. Remove the stems, and shake out the seeds, leaving only the soft pepper flesh. *If using roasted jalapeños, remove the stems and shake out the seeds of the jalapeño peppers as well.
Place the roasted poblano peppers, onions, jalapeños, and garlic cloves in the blender. Pour the pan juices into the blender. *If you are worried about the spice level, do not add the jalapeños yet, or only add one jalapeño. You can always add more later.
Add the chopped cilantro, ground cumin, vegetable broth, and lime juice. Add in ½ teaspoon of salt.
Cover and purée until very smooth. Taste, then add additional salt and pepper if needed. (You can also add additional jalapeños here if desired, then puree again.)