Cut the kernels from the ears of corn and measure out 5 cups. Set the kernels aside and keep the cobs.

Melt the butter in a large saucepan over medium heat. Add the diced onion with a little salt and freshly ground black pepper. Cook for about 5 minutes until soft and lightly golden.

Stir in the jalapeño, garlic, cumin, and oregano. Cook for 1 to 2 minutes until fragrant.

Add the diced potato and stir to coat in butter. Pour in 5.5 cups of water for warm soup or 6 cups for chilled soup, then add the corn cobs.

Season with salt and pepper, bring to a boil, then reduce the heat and simmer for 10 minutes.

While the soup simmers, char the poblanos over a gas flame or under the broiler until skin is blackened all over.

Place the peppers in a bowl and cover tightly to steam. Once cool, peel off the charred skin, rinse, remove seeds and veins, and finely chop.

Remove and discard the corn cobs. Add the corn kernels and season with salt and pepper. Simmer for 1 to 2 minutes until bright yellow.

Puree the soup in batches in a blender or use an immersion blender. Stir in the lime juice and adjust seasoning.

For warm soup, reheat gently and add a little water if needed. For chilled, refrigerate until cold.

Ladle the soup into bowls and top with chopped roasted poblanos, Cotija, and hot sauce. Add avocado for the chilled version.

Let the soup cool and refrigerate for up to 2 days. Freeze for up to 3 months, leaving room for expansion.

Reheat using low heat on the stovetop or in short intervals in the microwave, adding broth if it thickens.