Heat a large dutch oven over medium high heat. Add olive oil and let heat for 1-2 minutes.
Sprinkle the chicken thighs with salt and pepper and then add to the dutch oven.
Cook the chicken in the olive oil for 8-10 minutes, flipping half way through. Chicken should be cooked through.
Remove the chicken from the dutch oven and place on a plate.
Add the diced onions to the dutch oven and cook for 5-6 minutes, until translucent.
Add the minced garlic and cook an additional 1-2 minutes.
Then add the chicken stock and scrape off the brown bits from the bottom of the pan.
Add the sliced roasted poblano peppers, corn, potatoes, salt, garlic powder, cumin and black pepper. Stir to combine.
Add the whole chicken thighs back to the pot.
Bring the soup to a boil and then cover with a lid and let simmer for 40 minutes, until potatoes are tender.
Remove the chicken from the dutch oven. Shred the chicken with a fork and discard the bones. Place the chicken meat back into the soup.
Top with fresh cilantro and serve.