Split poblano pepper in half. Broil poblano pepper, skin side up on a foil lined pan, 6 fom heat until skin blisters (5-6 minutes). Fold foil over to seal and let stand 10 minutes. Peel pepper and discard with seeds. Coursely chop pepper.
Bring corn, milk, red pepper and cumin to a boil over medium-high heat. Reduce heat and simmer, stirring often, for 10 minutes.
Stir in 1.5 cups of broth. Whisk in cream cheese and chopped pepper until cheese melts. Whisk in additional broth if needed for desired consistency. Garnish with jalapeno slices and serve immediately.