Mexican Shrimp and Corn Chowder

Name: Mexican Shrimp and Corn Chowder
Ingredients: 1 pound medium size shrimp (31-36 per pound) raw, thawed if frozen; 1 poblano pepper, seeded veined and chopped; 1 cup yellow onion, chopped; 1 cup celery, chopped; 3 large garlic cloves, chopped; 4 cups low sodium chicken stock; 1/2 cup heavy cream or half and half; 2 cups corn fresh or frozen thawed; 1 cup diced potato red or white; 1 tablespoon chili powder, divided 2 teaspoons for shrimp, additional for soup; 2 teaspoons cumin, divided 1 teaspoon for shrimp, additional for soup; salt and pepper to taste varies if you are using salted chicken stock; 1 cup black beans, canned - drained and rinsed; Cochita or Feta cheese for garnish