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Using a sharp knife, cut the corn kernels off the cobs (you should have about 4 cups). Set aside 3/4 cup of the corn for the guacamole. Set aside three of the corn cobs; discard remaining cobs.
In a large skillet heat 1 tablespoon oil over medium heat. Add 2 tablespoons shallots, half the poblano pepper and half the garlic. Cook and stir for 4 to 5 minutes or until shallots are tender. Remove from skillet and set aside.
Add 1 1/2 cups chicken broth and reserved corn cobs to the skillet. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Using tongs, remove corn cobs and discard; reserve broth in skillet.
Add the 3 1/4 cups corn kernels to the broth in the skillet. Bring to a boil; reduce heat. Cover and simmer for 4 to 5 minutes or until corn is tender. Cool slightly. In a blender or food processor combine cooked corn-broth mixture and shallot mixture. Cover and blend or process until almost smooth. (Use caution blending hot ingredients.) Return pureed mixture to the skillet. Slowly whisk in enough remaining broth to reach desired consistency; heat through. Keep soup warm while preparing guacamole.
For guacamole, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the 3/4 cup reserved corn kernels. Cook for 8 to 10 minutes or until kernels are tender and lightly browned, stirring occasionally. Remove from heat and cool slightly.
In a medium bowl combine toasted corn, the remaining 2 tablespoons shallot, the remaining garlic, the remaining poblano pepper, cilantro, lime peel, lime juice, salt and black pepper. Add the avocado. Lightly toss to combine.
Ladle soup into bowls. Top with guacamole and sprinkle with crumbled queso fresco.