Creating this delightful Chile Relleno Soup is simple when you follow these steps:

1. Roast Peppers: Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes or until charred. Turn occasionally for even cooking. Once done, remove them from the oven and place them in a bowl covered with plastic wrap for 10 minutes. This will help loosen the skin.

2. Prepare Peppers: Once cooled, peel off the charred skin from the peppers. Remove the seeds and stems, then chop coarsely. Set aside.

3. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add minced garlic and cook for another minute.

4. Add Tomatoes and Spices: Stir in the diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 2-3 minutes to meld the flavors.

5. Add Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.

6. Incorporate Peppers and Beans: Add the chopped roasted peppers, corn, and black beans into the soup. Stir to combine and continue to simmer for another 10 minutes.

7. Creamy Option: If you’d like a creamier texture, you can add the heavy cream at this stage. Allow it to heat through, stirring occasionally.

8. Adjust Seasoning: Taste the soup and adjust seasoning with additional salt and pepper as necessary.

9. Serve: Ladle the soup into bowls and top with shredded Monterey Jack cheese. Add fresh cilantro for garnish and serve with lime wedges on the side.