Vegan Roasted Poblano Corn Dip

Place the poblano and jalapeño on a baking sheet. Turn the oven to broil and cook on the top rack for 10 minutes - flipping halfway. You want both sides to char. Remove from the oven and cover with a clean kitchen towel for 5 minutes (to steam). Remove the towel and allow the peppers to cool for 5 minutes. Remove the skins and the stems then roughly chop them.*
While the peppers are cooking, heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, cumin, oregano, salt & pepper. Cook for 5 minutes or until the onions start to soften. Set aside to cool.
Preheat the oven to 425 degrees.
To a food processor add the poblano, jalapeño, onions, garlic, smoked paprika, lime juice and remaining olive oil. Blend until everything is combined.
To a bowl add the poblano mixture, cream cheese, yogurt, cilantro and corn. Mix until combined. Taste and adjust the seasoning as needed.
Transfer the dip to a baking dish and cook in the oven until hot and bubbly - 15-20 minutes. For a crispy top, turn the oven to broil for the last couple minutes of cooking.
Remove from the oven, top with cilantro and serve with your favorite chips.