Melt butter in a large Dutch oven or pot over medium heat.
Add onion and pepper and sauté until softened. Add in garlic and sauté an additional 30 seconds.
Sprinkle in flour, stir to coat the vegetables. Continue to cook for 2-3 minutes.
Pour in the chicken broth, stir with a wooden spoon and gently scrape the bottom of the pot to loosen any stuck-on bits.
Add the corn and potatoes. Add the seasonings. Stir to combine.
Bring soup to a simmer, cover and let cook 15 minutes or until potatoes are softened and fork tender.
Remove soup from heat.
Using an immersion blender, blend a portion of the soup until thickened.
Add the Cacique Crema Mexicana and stir to combine.
Add the fresh lime juice and stir.
Serve the chowder warm and top with additional Crema Mexicana, crumbled Cacique Ranchero Queso Fresco, diced cilantro, and a sprinkle of chili powder.