9 cups corn off the cob (some can be store-bought frozen), cooked
1 small white onion, chopped
1 poblano chile
2 tablespoons butter
1 Qt. Half & Half
1 Qt. whole milk
1 bunch of cilantro
1 lb. Monterrey Jack cheese
tortilla chips

In batches, use blender or food processor to mix corn kernels with
Half & Half and milk.  Set aside.

Mince 1/4 cup of cilantro (loosely packed).   Broil poblano close to
heat, turning until charred over entire surface.   Place in brown paper
 bag for 5 minutes, cut lengthwise, remove seeds, cut crosswise, then
slice into 1/4" strips.   Melt butter in large pot and simmer onions until
are just softened.  Stir in cilantro and poblano, simmer briefly, then add
corn mixture.  Keeping a close eye on the pot to avoid scalding the
soup, heat until warm through and nearly boiling.  Reduce heat to low
and continue to cook it slowly for a while.

For each serving, grate a few tablespoons of the cheese and mound
in the center of a shallow bowl.  Ladle soup over cheese, then crush
a handful of chips and mound in center of soup.  Garnish with sprig
of cilantro.

Woooo!