In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and diced poblano pepper, sprinkling in half of the seasoning blend. Cook for 5-6 minutes until the vegetables are softened and fragrant, stirring occasionally to ensure even browning.

Next, stir in the shredded chicken, drained black beans, frozen corn, and 3 cups of chicken broth. Add the remaining seasoning blend to the pot, increasing the heat to medium-high. Bring the mixture to a simmer, letting it bubble gently for about 5 minutes to combine the flavors.

Reduce the heat to medium, leaving the pot uncovered to allow the vibrant flavors of the chicken poblano soup to meld. Let it simmer for 15 minutes, stirring occasionally. You’ll know it's ready when the chicken is heated through, and the soup has thickened slightly.

To create that irresistible creaminess, lower the heat and stir in ½ cup of heavy cream and ½ cup of shredded cheese. Mix well until the cheese is melted and fully incorporated, bringing the soup back to a gentle simmer for 2-3 minutes.

Finally, squeeze in 1-2 teaspoons of fresh lime juice, and season the soup with salt and pepper to taste. Let it simmer for another 5 minutes to heighten the flavors. Ladle the creamy chicken poblano soup into bowls, garnishing each with fresh chopped cilantro for a burst of color and freshness.