Prepare the Seasoning Blend: In a small bowl, mix together garlic powder, onion powder, chili powder, oregano, salt, black pepper, and cumin. Set aside.

Sauté the Aromatics: Heat butter or olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and poblano pepper along with half of the seasoning blend. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and slightly golden.

Add the Main Ingredients: Stir in the shredded chicken, black beans, and corn. Pour in the chicken broth and sprinkle in the remaining seasoning blend. Increase the heat to medium-high and bring the soup to a gentle boil. Once it begins to simmer, reduce the heat slightly and let it cook uncovered for about 15 minutes.

Create the Creamy Base: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese has melted completely and the soup has a smooth, creamy texture. Let it simmer for another 15 minutes so the flavors deepen and the broth thickens slightly.

Finish with Freshness: Stir in the lime juice and adjust seasoning with extra salt or pepper if needed. Remove the soup from heat and let it rest for a few minutes before serving.

Serve and Garnish: Ladle the hot soup into bowls and top with fresh cilantro. You can also add sliced jalapeños, crushed tortilla chips, or a drizzle of lime juice for extra flavor.