Preheat your oven to 425ºF (220ºC). Arrange poblano, jalapeño, and garlic on a sheet pan, drizzling them with avocado oil. Roast for 20 minutes.

Remove from oven and let cool. Peel charred skins from peppers and chop them along with roasted garlic. Set aside.

If using fresh corn, cut kernels off cobs. Reserve some for garnish. If using frozen, skip this step.

In a large pot, heat avocado oil over medium heat. Add diced onion and sauté for 4-5 minutes until softened.

Stir in minced roasted peppers and garlic, cooking for another 3-5 minutes until fragrant. Pour in vegetable stock and bring to a boil.

Reduce heat to simmer. Stir in half the corn, coconut milk, and torn kale. Simmer for 10-15 minutes until kale is tender.

Using an immersion blender, puree the soup until smooth and creamy. Adjust seasoning as needed.

Add remaining corn and simmer for another 10 minutes, stirring occasionally. Adjust seasoning before serving.

Ladle chowder into bowls and garnish with fresh corn, sliced avocado, and red pepper flakes. Add lime wedges on the side.