Roast peppers over an open flame or under a broiler until completely charred flipping as needed.
Place in a bowl and cover with plastic wrap for 5 minutes. Remove skin from peppers by hand or under running water. Remove and discard stem and seeds. Dice peppers.
Heat Natural Grapeseed Oil in a large saucepan over medium heat. Add onion and celery; saute for 10 minutes.
Add potatoes, vegetable broth, and Fajita Seasoning. Bring to a boil. Reduce heat to medium-low, and simmer for about 10 minutes or until potatoes are tender.
Add corn and diced Cubanelle peppers. Cook for 5 minutes. Stir in cream. Serve with cilantro and limes.
