1-Preparing the Flavor Base: Start by removing one chile from the can and mincing it finely. Reserve 1 teaspoon of the adobo sauce for later use. Melt the butter in a large pot over medium heat. Add the poblano pepper, red bell pepper, minced chile, cumin, thyme, and oregano; sauté for 5 to 7 minutes until the vegetables begin to soften and become fragrant.

2-Building the Chowder: Add the minced garlic to the pot and cook for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic as it can become bitter. Stir in the flour and cook for 1 minute, stirring constantly, until no raw flour remains visible.

2-Building the Chowder: Slowly add the milk and chicken stock to the pot, stirring constantly and scraping the bottom of the pan to prevent any lumps from forming. This gradual addition helps create a smooth base for your chowder.

2-Building the Chowder: Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and allow the soup to simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.

3-Finishing the Chowder: Gradually add the shredded Monterey Jack and Cheddar cheeses, stirring after each addition until completely melted. This slow addition helps prevent the cheese from becoming stringy or clumping together.

3-Finishing the Chowder: Stir in the cooked chicken, both cans of corn (sweet corn and cream-style corn), crushed tortilla chips, lime juice, and the reserved adobo sauce. Cover the pot and cook for an additional 10 minutes until everything is heated through.

3-Finishing the Chowder: Serve the chowder immediately, garnished with freshly chopped cilantro if desired. For those who enjoy extra crunch, additional crushed tortilla chips on top make a perfect finishing touch.