1. Stand corn in a bowl and cut off kernels; scrape cobs to release milk. In a Dutch oven, cook bacon until crisp; remove to a plate. Keep 1 tbsp fat (or use butter/oil).

2. Sauté onion and poblano with a pinch of salt until soft and lightly charred at edges, 5–7 minutes. Add garlic; cook 30 seconds.

3. Stir in potatoes, corn, and broth. Simmer until potatoes are tender, 12–15 minutes.

4. Stir in milk and butter; simmer gently (do not boil) 2–3 minutes. Partially blend 1–2 cups for body, then return to the pot.

5. Season with salt/pepper and a squeeze of lime. Top with bacon and cilantro.