Preparation / Directions:
Quarter one poblano and chop the other. Puree the quartered poblano and coriander with the cream or yogurt and set aside.
With a sharp knife remove the corn from the cobs and in a saucepan of boiling water (do not add salt) parboil the corn for 3 minutes, until just tender. Remove to a sieve and run under cold water to stop the cooking process. Set aside.
In a large casserole, melt 3 tablespoons of the butter and saute the onion until soft. Add the chile powder, cumin, and turmeric and cook for another 5 minutes.
Add 3/4 of the corn and the wine and continue cooking for 3 minutes. Place the corn-onion mixture with 1 cup of the stock in a processor and puree.
In the casserole used for the onions, saute the chopped pepper in the remaining tablespoon of butter for 1 or 2 minutes and return the puree and the reserved corn to the casserole, add the milk and remaining stock and whisk together. To serve, reheat the soup and garnish with a few threads of saffron and the chile-coriander cream.