Chicken Chile and Tomatillo Soup

Name: Chicken, Chile and Tomatillo Soup
Ingredients: 2 Red Peppers; 3 Tablespoons Olive Oil, Divided; 10 Tomatillos (10 Is About 1.5 Pounds), Husked And Rinsed; 3 Poblano Peppers; 1 whole Jalapeno Peppers (double This If You Like Heat); 3 ears White Corn, Husked; 6 cloves Garlic, Peeled; 1 Large Onion, Peeled; 2 cups Canned Chopped Tomatoes (preferably Pomi Brand Which Comes In A Box); 2 Tablespoons Ground Cumin; 1 teaspoon Ground Corriander; ½ teaspoons Spanish Smoked Paprika (Pimenton De La Vera); 1 Tablespoon Chile Powder; 1 teaspoon Ancho Chile Powder; 6 cups Chicken Stock; 2-½ pounds Boneless, Skinless Chicken Thighs; 2 teaspoons Dried Oregano; 3 cups Cooked Black Beans; 2 teaspoons Salt; 1-½ Tablespoon Adobo Sauce From A Jar Of Chipotle Chiles; ¾ cups Cream; 2 Limes, Cut In Wedges; ⅓ cups Fresh Cilantro, Chopped, More Or Less As Desired; 1 cup Grated Mexican Cheese Blend; 2 cups Tortilla Chips; 1 Avocado, Peeled, Pitted And Diced (optional)