Preheat oven to 200°C (400°F). Arrange potatoes and poblano (if using) on a parchment-lined baking tray, drizzle over 15ml (1 tablespoon) of olive oil and season with salt and pepper. Cook for 20 minutes, or until potatoes and browned and tender and the poblano is beginning to blacken and blister. Remove from oven and set aside. Once poblano is cool to the touch, chop into small pieces and set aside.

Meanwhile, over medium heat in a large saucepan or Dutch oven, heat remaining 15ml (1 tablespoon) of olive oil until shimmering. Add the white parts of the green onions and the jalapeños and season generously with salt. Cook until softened and translucent and beginning to brown, about 5-10 minutes.

Add the cumin and smoked paprika. Stir to combine and cook until very fragrant, about 30 seconds before adding the garlic and cooking for another 30 seconds.

Increase the heat to medium-high and add half of the corn kernels and chopped, roasted poblano. Stir to combine and cook until the corn begins to toast and brown, about 10 minutes.

Sprinkle flour over corn mixture and cook for about 2 minutes or so, until the raw flour smell cooks off. Pour over 500ml (2 cups) of vegetable stock and soy sauce and bring to a simmer.

In the jar of a blender, add half of the roasted potatoes, the remaining half of the corn kernels and 500ml (2 cups) of vegetable stock. Blend on high for about one to two minutes, or until very creamy and emulsified.

Pour blended corn and potato mixture into the pot. Add the remaining roasted potatoes. Stir to combine and bring to a gentle simmer. Add the green parts of the green onions, cilantro and lime juice. Taste to adjust for seasoning. Serve.