Creating this mouthwatering Chile Relleno Soup is straightforward if you follow these simple steps:

1. Roast the Chiles: Preheat your oven to 450°F (230°C). Place the poblano chiles on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let them cool. Once cooled, peel off the skin, remove seeds, and chop them finely.

2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Cook the Meat: Add the ground beef or turkey to the pot. Cook, breaking it up with a spatula, for about 7-10 minutes until browned and cooked through. Drain any excess grease.

4. Combine Ingredients: Stir in the roasted, chopped chiles, diced tomatoes, chicken or vegetable broth, cumin, chili powder, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.

5. Add Corn: Stir in the corn kernels and continue to simmer for another 5-7 minutes. This will help the flavors meld beautifully.

6. Incorporate Cream: Pour in the heavy cream (or coconut milk for a dairy-free option) and stir well. Allow the soup to simmer for an additional 5 minutes.

7. Cheese Melting: Add the shredded cheddar cheese to the pot and stir until it is melted and well combined.

8. Garnish and Serve: Remove the pot from heat and ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

These steps will guide you in preparing a fantastic, creamy Chile Relleno Soup that your family and friends will adore.