In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and sauté until translucent, about 5 minutes.

Add 3 minced garlic cloves, 1 teaspoon of smoked paprika, and 1 teaspoon of cumin to the pot. Sauté for another minute until aromatic.

Stir in 2 diced russet potatoes, allowing them to coat in the spices for a couple of minutes. Continue cooking for about 5 minutes.

Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce heat to low and let it simmer for 15 to 20 minutes until potatoes are tender.

Stir in 2 cups of corn kernels and chopped roasted poblano peppers. Let the chowder simmer for an additional 5 minutes.

Reduce the heat to low and gently stir in 1 can of coconut milk along with the juice of 1 lime. Season with salt and pepper to taste.

Using an immersion blender, blend about half of the chowder until creamy. This creates a balance between smooth and chunky texture.

Return the blended chowder to the pot and simmer for another 5 minutes. Taste and adjust seasoning as needed.

Serve the chowder hot, garnished with fresh chives or cilantro. Ladle into bowls and enjoy.