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Salt and pepper the chicken thighs and set aside.
In a pot over medium heat, add olive oil and saute the onion, bell pepper and poblano, until translucent, salting as you go. This should take around 5-8 minutes. Add the minced garlic and saute another 2 minutes.
Stir in the chicken stock, cumin and bay leaf. Season with salt and pepper and taste to make sure the seasoning is good. Bring up to a low simmer and add the chicken thighs and rice. Top with a lid and simmer for 25 minutes on low, until the chicken is cooked through.
Remove the chicken and shred with forks. Add the chicken back to the pot. Stir in the corn and cilantro as well.
Temper your eggs. Do this by whisking the egg yolks and lime juice in a bowl until it is very smooth. Make sure your soup is simmering. Whisk in one ladle of hot soup at a time, adding the liquid very slowly. We want to slowly bring the eggs up to temperature, if you do this too quickly they will scramble! Add 4-6 ladles until your mixture is very hot. Once the egg mixture reaches 160*F you are safe from scrambling. Add the egg mixture into the simmering soup, whisking it in until the soup is combined and thickened.
Taste and adjust seasoning accordingly. Garnish with cilantro and serve!