Heat 1 tablespoon neutral oil in a large pot over medium heat. Once hot, add the diced onion, red bell pepper, poblano peppers, and jalapeño peppers. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes until softened.

Add the minced garlic and potatoes to the pot. Season with 1 teaspoon of kosher salt. Continue cooking for 3 to 5 minutes.

Pour 4 cups of water over the vegetables and add the canned pumpkin purée. Stir to incorporate. Add 1 teaspoon smoked paprika and more salt, if needed. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 to 40 minutes or until the potatoes are fork tender. Taste and season. You can mash a few of the potatoes against the edge of the pot to create a thicker broth.

Add the corn to the chowder and simmer for 5 to 10 minutes. Taste and season. Turn off the heat.

Spoon the chowder into bowls and serve with minced cilantro on top. Enjoy!