Combine all spice blend ingredients in a jar and stir well. Makes about ⅓ of cup, so there will be plenty leftover.

You can skip this section if using frozen corn. Just add it directly to the soup as instructed in the recipe.

Remove and discard the leaves and silk from the corn. Slice off the kernels from the cob and place in a bowl.

Using the edge of a knife, firmly scrape down the lengths of all the sides of the cobs into the bowl, releasing the cob’s bits and juices. Set the corn aside.

Heat the olive oil in a 4-5 quart soup pot or Dutch oven over medium until the surface begins to shimmer.

Add the onions, celery, red peppers, poblano peppers, and green chiles to the pot. Cook until softened, about 8 minutes.

Add the garlic and sprinkle 2 teaspoons of the southwest spice blend over the vegetables. Stir well to coat the vegetables.

Add the corn, potatoes, and chicken broth to the pot, stirring well. Increase heat to bring the soup to a boil. Adjust heat to maintain a lively bubbling. Allow the soup to cook for 20 to 25 minutes. The key here are the potatoes: the soup needs to simmer long enough to cook the potatoes all the way through. A cube should mash easily and without resistance against the side of the pot.

For extra seasoning, so you're not constantly testing for salt, add the teaspoon of Better Than Boullion when the potatoes are done. This is optional.

Turn off the heat.

Transfer 2 to 3 cups of the soup to a blender with a ventable lid*. Add the half-and-half or cream and the sour cream to the blender jar, and squeeze the juice from half of a lime into it. Follow the instructions on your blender for hot liquids (usually, removing the little cap and laying a towel across the opening), and blend until smooth.

Pour the liquid back into the soup.

Add one cup of the cheese to the soup now, stirring until incorporated, reserving the remaining cheese for serving.

Serve with your favorite toppings.