In a large pot or Dutch oven over medium heat, sauté the red onion, white onion, red bell pepper, poblano, and jalapeño for 3-4 minutes until softened.

Stir in the frozen corn, garlic powder, paprika, salt, pepper, and cumin. Cook for another 2 minutes to enhance the flavors.

Pour in the chicken broth, bring to a boil, then reduce heat and let it simmer for 15 minutes.

Stir in the cream cheese until fully melted and incorporated, then add the heavy cream and shredded cheese, stirring until smooth and creamy.

Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro, lime wedges, or extra cheese if desired. Enjoy!