Heat oil in a large saucepan over medium heat. Add onion, poblano peppers, and garlic and cook until tender, about 5 minutes. Place mixture in a food processor or blender along with 1 cup of the corn and about 1/2 cup of the chicken broth; process until smooth, adding more broth if needed to puree thoroughly.
Pour mixture back into saucepan and stir in remaining broth; cover partially and simmer over medium-low heat for 30 minutes, stirring often. In a small bowl, mix the masa harina with water, making sure there are no lumps; stir in to soup and continue stirring until soup thickens, about 5 minutes. Stir in cream, the remaining 1 cup corn, TABASCO® Green Sauce, and salt. Return to a simmer; remove from heat and stir in cilantro.
Makes 4 servings.
Note: For a heartier soup, stir in 1 1/2 cups shredded cooked chicken when adding cream, or top each serving with shredded Monterey Jack cheese.