Spicy Corn and Green Chili Soup

1. In a large pot, melt the butter over medium heat. Add the onions and sweat them for 5-7 minutes until tender.
2. Add the jalapeno and poblano peppers and sweat a few more minutes.
3. Add the corn and the stock and stir everything together. Put a lid on the pot and simmer over low heat for 20 minutes.
4. Use a stick blender and puree everything until the soup is somewhat smooth but with a bit of texture. Season with kosher salt and serve hot. (I like to garnish with sour cream or crème fraiche to cool the spicy soup.)