Preheat oven to low broil. Brush sweet corn with 1 tablespoon olive oil. Broil on low 10 minutes, turning regularly, until toasted. Remove and let slightly cool, then slice corn off the cob. Set aside.
Heat 1 tablespoon olive oil in a Dutch oven or stock pot to medium heat. Season chicken with salt and pepper. Place in the hot oil and cook 3-4 minutes on each side, until browned. Place chicken on the cutting board, let sit 5 minutes, then chop into bite-sized pieces. Set aside.
Place onion in the hot oil and cook on medium 3-4 minutes. Add poblano and cook 2-3 minutes, until onions and poblanos are soft. Stir in garlic, chili powder, cumin until fragrant.
Stir in chicken, roasted sweet corn, diced tomatoes, black beans, green chilies and chicken stock. Season with ½ - 1 teaspoon salt and ½ teaspoon black pepper. Bring to a boil, then reduce to a simmer and cook 15-20 minutes, stirring occasionally. Taste and adjust seasoning, if necessary. Run an immersion blender in the pot of soup for a few seconds, just long enough to thicken the soup.
Spoon soup into bowls and top with tortilla strips, avocado and micro greens.