Prep and chop all the produce. Cut the butternut squash in half, then peel with a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop into even ½ inch cubes. Set a large 7-8 quart saucepan over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Saute for 5 minute to soften. Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 tsp. Of salt, but save the cilantro for later. Cover and simmer for 15-20 minutes, stirring occasionally. Then uncover and simmer for another 5 minutes to thicken. Once the squash is fork-tender, remove the bay leaf. Taste, then salt and pepper as needed. Stir in the cilantro and serve.