In a blender, puree half of the corn with 1 cup of water until smooth.
In a cast-iron skillet, heat the olive oil. Add the poblano, onion and remaining corn and cook over medium-high heat, until onions are softened, 8-10 minutes. Add corn puree and cook, stirring, until bubbling, about 2 minutes. Add the cheese and cook over low heat, stirring, until melted. Season with salt and pepper and garnish with cilantro, radish and jalapeño. Serve hot, with tortilla chips.
If you'd like to make this queso dairy-free, I recommend substituting the cheddar cheese for Creamy Original Chao Slices (look for them in the produce section).