Roast corn cobs, poblanos, and bell peppers under the broiler, turning frequently. Keep a close eye and remove when starting to char; this will take a different amount of time for each.

Cut corn kernels from the cob and dice poblanos & bell peppers.

Cook bacon in a large stockpot for 4-5 minutes, then add onion and saute until translucent. Add garlic and cook for another minute. Remove contents to a bowl and set aside.

Add half the roasted corn kernels, chicken broth, and potato to the stockpot. Bring to a simmer for about 10 minutes, until potatoes are tender.

Blend soup in the pot with an immersion blender or in two batches in an upright blender, then return to pot.

Add remaining corn, poblanos, peppers, bacon mixture, and beer. Simmer for 10 minutes.

Remove pot from heat and stir in heavy cream, lime juice, 1/4 cup cilantro, and salt.

Serve hot topped with cilantro and cotija, with lime wedges on the side.