In a large pot over medium-high heat, melt 2 tablespoons of butter until bubbly. Add 1 chopped yellow onion, 1 diced celery stalk, and 1 chopped poblano pepper. Sauté for about 7-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Stir in 3 minced garlic cloves along with 1 teaspoon of chile powder and 1 teaspoon of dried oregano. Sauté for an additional minute until the garlic is fragrant.

Pour in 4 cups of chicken stock and add 2 chopped Yukon Gold potatoes. Raise the heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 15 minutes.

Stir in 3 cups of frozen corn, 1 cup of heavy cream, and 1 tablespoon of sugar. Cook for another 5 minutes over medium heat.

Carefully transfer 1½ cups of the soup to a blender and purée until smooth, then return it to the pot. Stir in ½ cup of crumbled cotija cheese, ¼ cup of chopped cilantro, and 2 tablespoons of fresh lime juice.

Ladle the soup into bowls and garnish each serving with additional cotija cheese, cilantro, a sprinkle of chile powder, a dollop of Mexican crema or sour cream, and lime wedges on the side.