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Heat the broiler. Place the poblano peppers on a baking sheet and broil until charred, about 5 minutes per side. Remove the peppers from the broiler and let cool. Once cooled, remove the skin, seeds, and stems from the peppers and chop.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, dried oregano, and smoked paprika, and cook for an additional 1-2 minutes.
Add the chopped poblano peppers, vegetable or chicken broth, diced tomatoes (with their juices), salt, and pepper to the pot. Bring to a simmer and let cook for 15-20 minutes.
Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, work in batches and be careful not to fill the blender too full.
Return the blended soup to the pot and add the corn kernels and black beans. Cook for an additional 5 minutes, until heated through.
Serve the soup hot, garnished with shredded cheese, fresh cilantro, and lime wedges.