Dice up a yellow onion and the leftover potatoes into small pieces (either halve or quarter the small potatoes). If you had any corn left and haven’t already, cut the corn off the cob and reserve the corn cobs.
In a dutch oven or large pot, heat the butter over medium heat. Add the diced onion and any corn cobs (will impart a delicious corny flavor) and cook, stirring often, 5-6 minutes until onion has softened. Add the minced garlic and cook for 30 seconds, stirring so it doesn’t burn.
Add the smoked paprika, chicken broth and corn and bring to a boil. Season with salt and pepper.
Once boiling, reduce the heat to a simmer and add the diced Roasted Poblanos, cut potatoes, and the smashed cannellini beans (drain it a bit and you can use a fork and smash them as best you can directly in the can or in a bowl). Season again with salt and pepper. Stir together well and let simmer for 5 minutes while it thickens. Remove any corn cobs.
While cooking, shred the gouda if you haven’t already.
Add the yogurt to the soup and stir well. Add the gouda cheese slowly (reserve a bit for the top when you serve if you like), stirring and letting it melt after you add each handful. Taste one final time and season as needed with salt and pepper. Remove from the heat.
To serve, spoon into bowls and top with Cilantro, Green onions, avocado, lime, and tortilla chips.

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