6 ears sweet corn, uncooked
2 poblano peppers
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 sweet onion, diced
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
2/3 cup half and half

-Place corn and peppers on a heated grill, turning frequently, for 15-20 minutes. The peppers might take slightly longer than the corn to cook through and develop a good char on the skin. Once you have removed the vegetables from the grill, place the poblanos in a small bowl and cover with plastic wrap. This will help loosen up the skins. Let the corn cool before cutting kernels off the cob.
-In a large pot, heat olive oil and 1 tablespoon of butter. At medium heat, add onion and garlic along with salt and pepper, stirring to coat. Cook on medium heat for about 5 minutes, or until softened.
-Add the corn to the pot, stirring to combine well, and then add the water and 1/3 cup half and half. Bring to a boil and continue to stir for 5 minutes. Then turn off the heat.
-Carefully transfer hot soup to a high-powered blender (or use an immersion blender if desired) and puree until smooth. Place the soup back in the pot and turn heat to medium-low. Stir in the remaining butter and half and half, and then let it simmer for 10 more minutes, while stirring occasionally.
-Remove the plastic wrap from the small bowl and remove the skins and seeds from the peppers. Cut the peppers into small chunks. Be sure to wash your hands, your knife, and your cutting board thoroughly after handling them. Do not touch your face or eyes before washing your hands!
-Puree the peppers and add to each bowl of soup as desired. I like at least two heaping spoonfuls  but you can choose your own adventure!  And, of course, if you know you like spice, you can simply add the peppers to the corn while cooking and puree them together.