5 poblano chiles, halved lengthwise, stemmed, and

seeded

3 Anaheim chiles, halved lengthwise, stemmed, and

seeded

3 tablespoons vegetable oil, divided

3 ears corn, kernels cut from cobs and cobs reserved

2 onions, cut into large pieces

2 jalapeno chiles, stemmed, seeded, and chopped

2 (15-ounce) cans cannellini beans, rinsed, divided

4 cups vegetable broth, divided

6 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon ground cumin

1 ½ teaspoons ground coriander

½ teaspoon table salt

1 (15-ounce) can pinto beans, rinsed

4 scallions, green parts only, sliced thin

¼ cup minced fresh cilantro

1 tablespoon lime juice

1. Adjust oven rack 6 inches from broiler element

   and heat broiler. Toss poblanos and Anaheims with 1

   tablespoon oil and spread, skin side up, on aluminum

   foil—lined rimmed baking sheet. Broil until chiles begin

   to blacken and soften, about 10 minutes, rotating sheet

   halfway through broiling. Transfer broiled chiles to bowl,

   cover with plastic wrap, and let steam until skins peel off

   easily, 10 to 15 minutes. Peel poblanos and Anaheims,

   then cut into ½-inch pieces, reserving any accumulated

   juice.

2. Meanwhile, toss corn kernels with 1 tablespoon

   oil, spread evenly on foil-lined baking sheet, and broil,

   stirring occasionally, until beginning to brown, 5 to 10

   minutes; let cool on baking sheet.

3. Pulse onions and jalapenos in food processor to

   consistency of chunky salsa, 6 to 8 pulses; transfer

   to bowl. In now-empty food processor, process 1 cup

   cannellini beans, 1 cup broth, and ½ cup chopped roasted

   chiles and any accumulated juice until smooth, about 45

   seconds.

4. Heat remaining 1 tablespoon oil in Dutch oven over

   medium heat until shimmering. Add onion-jalapeño

   mixture and cook until softened, 5 to 7 minutes. Stir in

   garlic, tomato paste, cumin, coriander, and salt and cook

   until tomato paste begins to darken, about 2 minutes.

   Stir in remaining 3 cups broth, scraping up any browned

   bits. Stir in pureed chile-bean mixture, remaining roasted

   chiles, remaining cannellini beans, pinto beans, and

   corn cobs. Bring to simmer, then reduce heat to low and

   simmer gently until thickened and flavorful, about 40

   minutes.

5. Discard corn cobs. Stir in broiled corn kernels and let

heat through, about 1 minute. Off heat, stir in scallions,

cilantro, and lime juice and season with salt and pepper

to taste. Serve.