Line a baking sheet with foil and place the peppers on top. Set the broiler to high and broil the peppers for 5 minutes on each side until the skin is blackened and blistered.
Remove from the oven and loosely tent with foil to steam. Let them sit for about 5 minutes. Rub and peel the skin off the peppers as best you can. It doesn't need to be perfect. Remove the stem and seeds. Dice up the peppers and set aside.
Meanwhile, over medium heat, add the olive oil to a large stock pot and saute the onions, carrot, and celery for 5-7 minutes until softened. Add the garlic and cook for one more minute.
Add the potatoes, broth, cumin, salt, pepper, oregano, and bay leaf. Bring to a boil and then reduce heat. Simmer for about 10 minutes until the potatoes are tender.
Discard the bay leaf. Using an immersion blender, blend up some of the soup to make it creamier. Alternatively, scoop out about 2 cups of soup and carefully blend it in a blender, and add it back to the pot.
Stir in the corn, poblano peppers, vegan heavy cream, and cheese. Heat for 3-5 minutes. Serve warm with lime wedges and cilantro. Add pickled onion and vegan crema on top for extra garnish.
Store leftovers in the fridge for 3-4 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.
