Instructions: Preheat oven to 350 degrees.

In a 6-quart heavy kettle cook the onion and garlic in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third of the onions and garlic in a small bowl.

Wearing rubber gloves, slice jalapeno and chop roasted poblanos (about 1 cup). To onions in kettle add jalapeno and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes. Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes. Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.

In a small heavy skillet saute remaining kernels in remaining teaspoon oil over moderately-high heat, stirring, just until tender.

Discard corn cobs from soup. Stir the cream and hot pepper sauce into soup. Pour soup through a sieve into a bowl and in a blender puree solids with just enough liquid to make smooth.

Transfer puree and remaining liquid to a kettle add lime juice and cook over moderate heat, stirring occasionally, just until heated through. Chop roasted bell pepper. Add the bell pepper, remaining poblanos, reserved onions, sauteed corn, and chopped cilantro. Cook until heated through and serve.

This recipe yields 8 cups.

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