Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or aluminum foil.

Spread the poblano peppers on the baking sheet, leaving space between them. Roast for 15 minutes, turning halfway through the cooking time.

Once roasted, steam the poblano peppers by placing them in a paper bag or a bowl covered with plastic wrap for 10 minutes.

Once cooled, peel off the skins, cut off the stems, and remove the seeds. Dice them and set them aside.

In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté until the onions and celery are tender.

Decrease the heat to low, then add the garlic, cumin, marjoram, chili powder, smoked paprika, and cayenne. Stir for about 1 minute until fragrant.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes, or until the carrots are tender.

Finally, stir in the shredded chicken, corn kernels, and diced poblano peppers. Season with salt and black pepper to taste. Garnish with chopped cilantro before serving.