Preheat your oven to 425°F and line a sheet pan with foil. Place the poblano peppers, jalapeño, and unpeeled garlic cloves on the pan. Drizzle with 2 teaspoons of avocado oil, sprinkle with salt, and roast for 20 minutes, or until the skins are blistered and charred. Once roasted, let them cool before peeling off the skins.

If using fresh corn, carefully cut the kernels off the cobs and set half aside for garnish. If using frozen corn, ensure it's thawed and ready to add later.

In a large pot, heat 1 teaspoon of avocado oil over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Stir in the minced roasted poblano peppers and garlic for an additional 3–5 minutes.

Pour in 5 cups of vegetable stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Stir in half of the corn, coconut milk, and chopped kale, and let simmer for 10-15 minutes.

Using an immersion blender, carefully purée the chowder until smooth and creamy. Taste and adjust seasoning with salt, pepper, and cayenne powder.

Return the blended chowder to the pot and mix in the reserved corn. Allow it to simmer on low heat for an additional 10 minutes.

Ladle the chowder into bowls and garnish with sliced avocado and red pepper flakes.