Slice the tomatoes in half. Remove the stems from the chile peppers. Roughly chop the onion and peel cloves of garlic. Transfer these ingredients to a deep skillet or large pot. Drizzle with 2 tsps of oil and turn heat to medium.

After a few minutes, the ingredients will begin to sizzle. Let ingredients begin to caramelize a little. Stir and flip as needed for the next 6-7 minutes. Transfer ingredients to the blender jar. Into the skillet, pour in 1 1/2 cups of water to deglaze the bottom. Pour the water from skillet into blender jar. Add the bouillon. Let ingredients cool for a few minutes.

Secure the lid onto blender. Using a kitchen towel, hold down the lid while you blend on high until salsa is smooth. Set aside.

In that same deep skillet or pot, add the butter and 1 tbsp of oil. Heat to medium. Once butter has melted, pour in the salsa from the blender jar. Stir well to combine. When it comes up to a simmer, taste for salt.

Add the potatoes and corn. Stir to combine. Pour in 6 cups of chicken broth. Bring up to a light simmer. Cook for 10 minutes or until potatoes are fork tender.

While the potatoes cook, in a separate skillet, heat 1/4 c of oil at medium for a few minutes. In two batches, fry the cubed queso panela until golden on each side. Transfer to a plate. Set aside.

To the simmering soup add the roasted poblanos and the parsley. Stir to combine. Simmer for 5 more minutes.

To plate, you can either add all the fried cheese directly to the soup pot or you can add some of the fried cheese cubes to individual bowls and then ladle the hot soup over the top. Garnish with fresh lime and avocado slices