Using tongs, roast the poblano peppers over a gas stove burner. Roast each side until charred. You can also cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes. Let the peppers cool, then scrape off the charr. Remove the core and seeds then dice the peppers and set aside.
In a large pot heat the oil. Add the onion and cook for 2-3 minutes, until translucent. Stir in the garlic, potatoes and a pinch of cumin. Continue to sauté for a couple minutes. Add the corn, and vegetable broth. Bring to a simmer and cook until potatoes are soft.
Transfer half of the soup to a food processor or blender and pulse until smooth. Pour back into the pot and stir in the cream and peppers.
Divide between two bowls and top with fresh cilantro and a sprinkle of paprika, if desired.