This multi-peppered stew also has chicken and Yukon gold potatoes for a satisfying supper.
Place the chicken stock in a medium saucepan. Add the whole clove garlic, cinnamon, dried pepper, allspice, peppercorns, and salt. Cover, and bring to a boil; reduce to a simmer over low heat.
Add chicken; simmer until cooked through, 15 to 20 minutes. Transfer chicken to a bowl. When cool enough to handle, shred chicken into thin strips. Set aside. Strain stock through a fine sieve; reserve. Discard solids.
Roast poblanos and green peppers over gas flame or under broiler, until blackened, turning as needed. Transfer to a small bowl, and cover tightly with plastic; let steam until cool enough to handle, about 15 minutes. Peel, seed, and remove stems from peppers. Reserve any liquid that has collected in bowl. Cut peppers into 1/2-inch-thick strips. Set aside.
Melt butter in stockpot over medium heat. Add serrano, onion, minced garlic, cumin, and oregano. Cook, stirring, until garlic has softened, 3 to 5 minutes. Add reserved stock. Cover, bring to a boil, and reduce to a simmer over low heat. Add potatoes, half the cilantro, reserved pepper strips, and any reserved pepper liquid. Cook, with lid slightly ajar, until potatoes are soft, 8 to 12 minutes. Add corn and reserved chicken. Cook over medium-low heat until warm, 5 to 10 minutes. Just before serving, add lime juice and remaining cilantro leaves. Stir well. Season to taste with salt. Serve in individual bowls, garnished with lime, cilantro, and avocado.