Preheat your oven to 425°F (220°C). On a lined baking sheet, arrange the poblano peppers, jalapeño, and whole garlic cloves. Drizzle with avocado oil and sprinkle with salt. Roast them for 20 minutes until skins blister and darken.

Once roasted, let the peppers cool for about 10 minutes. Peel off the skins and chop coarsely or pulse in a food processor until finely diced.

If using fresh corn, husk the ears and cut kernels off the cobs. Reserve a small handful for garnish. If using frozen corn, measure out 16 ounces.

In a large pot, heat remaining avocado oil over medium heat. Sauté the diced yellow onion for about 4-5 minutes until soft and translucent.

Stir in the minced roasted peppers and garlic, cooking for an additional 3-5 minutes. Pour in the vegetable stock and bring to a gentle boil.

Lower heat to a simmer and add half of the corn, coconut milk, and kale. Simmer for 10-15 minutes, allowing flavors to combine.

Blend the chowder with an immersion blender for a smooth consistency, leaving some chunks for texture if desired.

Stir in remaining corn and simmer for another 10 minutes. Adjust seasoning to taste.

Ladle chowder into bowls, garnish with reserved corn and avocado slices. Sprinkle red pepper flakes on top if desired.