Roast the Poblano peppers under the broiler for about 10-12 minutes, turning occasionally until charred. Transfer them to a bowl, cover with plastic wrap, and steam for 10-15 minutes before peeling.

In a Dutch oven, cook the bacon for 8-10 minutes until crispy and golden. Remove bacon with a slotted spoon and set on paper towels, leaving drippings in the pot.

Add canola oil and butter to the bacon drippings in the pot. Sauté the chopped onion for 5-7 minutes until soft, then add minced garlic for another minute.

Sprinkle in flour, stirring for 2 minutes. Gradually add chicken broth while whisking to avoid lumps. Add potatoes and bring to a boil, cooking until tender, about 15-18 minutes.

Reduce heat and mix in chopped Poblano peppers and thawed corn. Stir in heavy cream and simmer, then add shredded Gouda until melted.

To serve, ladle into bowls and top with crumbled bacon and garnishes of cilantro, avocado, and lime wedges.