Melt Butter in a medium stock pot over medium heat.
Add onion, garlic, poblano, and half of corn to stock pot. Sweat for 4 minutes.
Add tomato paste to the vegetable mixture and sauté for 1 minute.
Add chicken stock and Cream Sauce Base. Bring to a simmer, and then purée the entire soup using an immersion blender.
Add in the remaining corn, half and half and seasonings. Stir to combine. Heat to 165°F.