Smoked Sausage and Poblano Chowder

Name: Smoked Sausage and Poblano Chowder
Ingredients: 5 Poblano Peppers, whole (Will be charred, peeled, seeded, and diced after step 1 (see instructions)); 2 tbsp. Extra Virgin Olive Oil; 1 Yellow or Sweet Onion, diced; 2 Ribs Celery, diced; 1 Orange Bell Pepper, diced (Can use green for true Holy Trinity. We used what he had =) ); ¾ - 1 lb. Smoked Sausage, sliced (User's choice on plain or flavored. You'll notice we used what we had here.); 3 Cloves Garlic, diced; 2 Green Onions, chopped (To the part where onion is fully green for soup. Save the tops for garnish.); 1 Quart Chicken Stock (We use Better than Bouillon); 1 can Yellow or Sweet Corn, drained (Approx. 15.25 oz. can); 1 can Fire Roasted Diced Tomatoes, drained (Approx. 14.5 oz. can); 1 can Black Beans, drained (Approx. 14.5 oz. can); 1 - 2 cups Pulled Rotisserie Chicken (Not absolutely necessary but was a good add and we had on hand to use up.); 2 Turnips, small to medium in sized, chopped (Can peel if desired. We didn't.); 1 tsp. Chili Powder; 1 tsp. Ground Cumin; 2 Bay Leaves; 1 Lime, juiced (We had to sub lime juice); ⅓-½ cup Cilantro, chopped (Save some for garnish if desired over green onion tops); 12 - 16 oz. Cream or Half and Half (Optional if making creamy soup. Can omit.); Black Pepper, to taste