Roast poblanos: over open flame, on the grill or in a broiler, blacken all sides of peppers, then place in paper or ziplock bag for 10-15 minutes to sweat. Scrape off blackened skin with back of knife blade. Remove stem and seeds and chop peppers.
Grill corn until lightly browned on all sides, slice kernels from the cob with knife and set aside.
In large soup pot, saute onions, garlic and peppers in butter until soft. Season with salt and pepper, then add wine. Reduce wine by three-fourths, then add cream and chicken stock. Bring to a simmer then with an immersion blender puree until smooth. You can also puree the soup in a regular blender and return to soup pot.
Add crab and corn, lime juice and zest and simmer for a minute. Taste and adjust seasoning – more salt or lime. I added a little sugar, about a teaspoon or two, which I thought it needed to soften the bite of the spice but you may not need that.
*You can use canned lump crabmeat if desired. I used three 6oz. cans.