Begin by roasting the poblano peppers. You can do this over an open flame on your stove. Place the peppers on your burners. Using a tongs, turn them ever 30 seconds until all sides are blistered and blackened. You could also place them on a baking sheet and put them in the broiler for 4-5 minutes, until charred. Once peppers are blistered and blacked, place them in a bowl and cover. Allow to steam for at least 10 minutes. Then, remove stems, seeds and skins. Diced up the peppers and set aside.
In a large pot, add onion and bell pepper with a pinch of salt. Cook for 5 minutes, adding in a tbsp or two of water as needed to prevent sticking.
Next, add the spices and garlic and cook for a minute, until fragrant. Then, add the roasted poblano peppers, broth and water. Bring the mixture to a boil and then reduce down to a simmer.
Add half of the beans, the jalapenos and their liquid.
With the remaining beans, mash them with a fork and then add them to the pot.
Return the mixture to a simmer and cook for 25 minutes.
Add the corn, spinach, milk and lime juice. Simmer for another 10 minutes.
Season with salt and pepper to taste.