Turn oven to broil. Then slice peppers, remove the seeds (these will make it extra spicy) and brush both sides with half the olive oil.
Brush both sides with olive oil and sprinkle with salt. Broil for 15-20 minutes. When done, remove any of the skins that are charred. Chop and measure.
Chop the bacon into pieces and cook it in a large Dutch oven. Once done, remove it and then drain the grease and wipe out the pan.
Heat the second half of the oil in the Dutch oven over medium heat. Add the onions. Cook until translucent. Stir regularly.
Add in garlic and butter and cook for one minute while stirring constantly.
Add in the flour and cook for about 2 minutes. Then add in the chicken broth and potatoes. Bring to a boil.
Reduce the heat and cook until the potatoes are soft enough to poke through with a fork.
Add in the peppers, corn and heavy cream. Simmer for 10 minutes.
Add in the gouda and goat cheese. Stir until they are melted and blended in. Simmer for 5 more minutes.
Add in 3/4 of the bacon and then season to taste with sea salt and fresh cracked pepper.
Garnish with additional bacon, leftover poblanos and parsley or cilantro.