Preheat oven to 425 degrees. Halve poblanos (bell peppers will work too), remove seeds and ribs. Arrange poblanos, cut sides down, on a cooking tray with a silpat. Roast until skins are charred, about 20 minutes.
Cover the peppers (on the cooking tray) with a sheet of tinfoil and kitchen napkins on top to sweat for 5 minutes. Transfer poblanos to a cutting board and let stand until cool enough to handle. Peel and discard skins. Slice poblanos into 1/2 inch wide strips.
Add cream cheese, sour cream, and vegetable bouillon to a blender. Blend until smooth.
Heat oil in a saucepan over medium high heat. Add leek, cook until tender, stirring occasionally, about 5 minutes. Stir in poblano strips, sour cream mixtures and corn. Simmer until heated through (about 5 minutes). Serve and enjoy.
mark.goadrich