The Bojon Gourmet

0 Roast the poblanos over an open flame, or under a broiler, turning occasionally until blackened and blistered all over. Let cool until handleable, then, wearing gloves if your skin is sensitive to capsicum, peel and seed the chilies. Chop finely and set aside.
1 In a large pot, bring 6 cups of water to a boil while you begin to prep the veg. Hold a corncob vertically in a large bowl and carefully cut the kernels off, letting them fall into the bowl. Reverse the knife and scrape the remaining corn goodness off the cob. Repeat with the remaining corn. Break the cobs in half and add them to the pot of water, along with the bay leaves, cilantro sprigs, onion and celery or fennel trimmings, potato and carrot peels. Cover and simmer for 20 minutes, then strain into a large bowl or measuring cup. You should have 4 cups of liquid; add some water if this is not the case. Discard the vegetable detritus.
2 While the stock simmers, melt together the butter and olive oil in another large pot over medium heat. Add the onions and saute until translucent, 5 - 10 minutes, then add the celery or fennel, potatoes, carrots, garlic and paprika. Saute, stirring occasionally, 5 more minutes, then add 1/2 cup of water and the salt. Cover and cook over medium heat until most of the water is absorbed, 10 minutes. Add the flour and cook, stirring, for a few minutes. Add the stock, the half and half, the chilies (to taste) and all but 1 cup of the corn kernels and scrapings. Cover and simmer for 15 minutes. Add the remaining corn kernels and cook for 1 more minute, then turn off the heat. Add the lime juice to taste, and additional salt or chilies, if you like.
3 To make the tortilla strips, cut the tortillas into approximately 1/4 x 2" strips. Heat the oil over medium heat in a large skillet and add the tortilla strips and a few pinches of salt, stirring over medium-low heat until the tortillas are golden and somewhat crisp (they will continue to crisp as they cool.)
4 Ladle the soup into bowls and serve with a dollop of crème fraiche, a sprinkle of cilantro, and some tortilla strips.