poblano peppers, seeded, diced
serrano peppers, seeded and diced
baking potato, peeled and diced
jicama, peeled and diced
red bell pepper, seeded and diced
yellow bell pepper, seeded and diced
fresh cilantro, finely chopped
Shuck corn, remove silk, and cut kernels from cob.
Heat oil in a heavy saucepan over medium heat.
Stir in reamining corn kernels and onions.
Saute for about 10 minutes or until onions are soft and juices have cooked down--do not brown.
Add garlic, 1 chopped poblano, 1 chopped serrano chile and chicken stock.
Bring to a boil, stirring frequently.
Reduce heat and simmer for 20 minutes.
Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
Pour soup into a blender and blend until very smooth.
Season to taste with salt and lime juice.
Set aside and keep warm.
Fill a large pot three-quarters full with water.
Season lightly with salt.
Add potato and cook for 2 minutes.
Add reserved 3/4 cup corn kernels and cook for 2 minutes.
Add jicama, bell peppers and remaining diced poblano and serrano chiles; cook for 2 minutes.
Drain vegetables and immediately fold into warm soup.
Pour equal portions into six warm soup bowls.
Sprinkle an equal amount of chopped cilantro on each and serve immediately.