Roast the poblano peppers directly over a gas flame or under the broiler until blackened on all sides. Place in a bowl, cover, steam for 10 minutes, then peel, deseed, and dice.

In a large pot, melt butter over medium heat. Add diced onions and cook for 5 minutes until translucent. Add garlic and cook for another minute.

Pour in broth and add cumin, smoked paprika, salt, and pepper. Stir to combine.

Use an immersion blender or blender to puree for a smoother texture (optional).

Lower heat and whisk in cream cheese until melted. Stir in heavy cream and bring to a low simmer.

Add shredded cheddar cheese and stir until melted.

Mix cornstarch and water in a small bowl. Stir slurry into soup and simmer 5 minutes until slightly thickened.

Serve hot with desired toppings like cilantro, avocado, or tortilla chips.