Roasted Poblano Corn Chowder

Thoroughly blacken peppers over open flame or in broiler. Place in bowl, covered with clean towel to sweat skins. When cool, remove skins, remove stem and seeds, and coarsely chop. Melt butter in large pan over medium heat. Add and saute onion til translucent. Add garlic and cook another minute. Add potatoes, stock, cumin, thyme, salt. Lower heat to simmer. Cook until potatoes are soft but not falling apart. Add corn and peppers and cook 5 minutes more. Process in blender til thick, then blend in soy milk. Serve in bowls, topped with black pepper, cilantro, avocado and lime.