Uncover the poblano peppers and peel off the skins. Remove the stem, membrane, and seeds. Then chop the pepper into 1/2 inch pieces.
Add the chilies, and flour to the sauce pan, stirring continuously until the sauce becomes slightly pasty. Then add in the milk and chicken broth, and stir to fully mix the soup.
Pour 1 to 2 cups of the soup into a food processor or blender, and process it until its smooth. Then return the mix to the pot and stir to combine.
Add in the corn and half and half. Continue to simmer and stir until the corn is cooked to your desired crispness. Then salt and pepper to taste.