In a large pot over medium-high heat, melt butter until foamy. Add chopped yellow onion, chopped celery, and diced poblano pepper, seasoning with kosher salt and pepper. Sauté for 7-8 minutes until softened and fragrant.

Stir in minced garlic, chile powder, and dried oregano. Cook for an additional minute until fragrant.

Pour in chicken stock and add diced Yukon Gold potatoes. Bring to a boil, then reduce heat to simmer, cooking for about 15 minutes until potatoes are tender.

Stir in frozen corn, heavy cream, and sugar, mixing until well incorporated. Heat through for another 5 minutes.

Using an immersion blender, purée 1½ cups of the soup until smooth. Stir back into the pot.

Mix in crumbled cotija cheese, lime juice, and chopped cilantro. Season with additional salt and pepper to taste.

Ladle soup into bowls and garnish with extra cilantro, crumbled cotija, and a drizzle of Mexican crema or sour cream. Serve with lime wedges on the side.