To create this incredible Chile Relleno Soup, follow these easy steps:

1. Roast the Peppers: Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes or until the skin is blistered and charred.

2. Cool the Peppers: Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to steam them for about 10 minutes. This will make peeling easier.

3. Peel and Chop: Once cooled, carefully peel off the charred skin from the peppers. Cut them open and remove the seeds. Dice the peppers and set aside.

4. Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

5. Add Spices: Stir in the cumin and smoked paprika, allowing them to cook for about 30 seconds to release their flavors.

6. Combine Ingredients: Pour in the chicken or vegetable broth, diced tomatoes (with juices), corn, and roasted poblano peppers. Bring the mixture to a simmer and cook for about 15-20 minutes.

7. Blend in the Cream: Remove the pot from heat and stir in the sour cream (or Greek yogurt) until combined.

8. Melt the Cheese: Add in the shredded cheese, stirring until melted and the soup is creamy. If the soup is too thick, you can add more broth to adjust the consistency.

9. Season: Taste and adjust the seasoning with salt and pepper as needed.

10. Serve: Ladle the soup into bowls and top with fresh cilantro and avocado if desired.

These steps will guide you effortlessly through preparing this delightful dish that encapsulates the joy of Chile Relleno in a comforting soup format.