Roasted Corn and Poblano Chowder

Name: Roasted Corn and Poblano Chowder
Ingredients: 2 poblano chiles (stemmed, halved lengthwise, and seeded); 1 tablespoon vegetable oil (divided); 6 ears corn (kernels cut from cobs (about 5¼ cups)); 2 teaspoons salt (divided); 1¼ teaspoons black pepper (divided); 4 slices bacon (finely chopped); 1 yellow onion (finely chopped); 2 cloves garlic (minced); 7 cups chicken broth; 1 pound red potatoes (unpeeled, cut into ½-inch chunks); ¼ cup half-and-half; 2 6-inch corn tortillas, torn into 1-inch pieces; 1 tablespoon minced fresh cilantro; 1 tablespoon lime juice; Queso fresco cheese (to garnish)