Move top shelf in oven to 8 inches from the broiler. Set broiler to preheat on high while you prep poblanos. After removing the stems and seeds, slice the peppers open to make two flat pieces. Lay them skin side up on a lined baking sheet. Spray or brush the tops with oil. When ready, place them under the broiler for 8-10 minutes or until most of the skin has blistered. Transfer to a plastic bag and let steam while you finish prepping.

In a skillet at medium heat, add the corn in an even layer. Continue heating without moving the corn until it starts to toast and pop. Stir as needed for the next 5 minutes. Set aside.

Prep the carrot, celery and zucchini. Slice thin for quick cooking time. Set them aside.

Roughly chop the tomatillos, serrano pepper and the white parts from the green onions. Transfer to the blender jar. Remove the thick stems from the cilantro and add half to the blender jar. Remove the roasted poblanos from the bag. Remove the blistered skin. Add 3 halves of the poblanos to the blender jar. Slice and reserve the remaining peppers. Pour in 2 cups of water or broth. Add 1 tbsp. of chicken bouillon and pepper, to taste. Blend on high until smooth. Set it aside.

In a pot, preheat 1 ½ tbsps. of avocado oil to medium heat for a few minutes. At the same time, in another pot, heat 4 cups of chicken broth at medium/low heat.

Once oil is hot, pour in the salsa from the blender jar. It should sizzle loudly! Stir well and reduce heat slightly. Taste salsa for salt and adjust to your liking. Simmer for 5 minutes. Pour in the warm broth. Stir well to combine. Simmer for 5 minutes.

Into the simmering soup base, add the carrots, celery and reserved corn. Cook for 6-8 minutes. Add the zucchini, half of remaining chopped cilantro and half of remaining sliced green onions. Stir well to combine and cook for 5 minutes. If you prefer the zucchini more fully cooked, add a few minutes more of cooking time. Lastly, add the shrimp and cook for just 3 minutes. Cover and remove from heat. Let stand for 5 minutes.

Ladle soup in 4 large bowls or serve 6 smaller servings. Garnish with lime, fresh cilantro, green onions, avocado and crushed chile piquin or minced serrano pepper. Serve with warm corn tortillas or toasted bolillo bread.