Place the red bell pepper and the Anaheim chile pepper in a hot, dry skillet and cook on high until the skins are black and charred. Then, remove from skillet and wrap in paper towel and let them "sweat" for about 15 minutes.
In the hot skillet, add 1 tsp. olive and brown the chicken breast on each side. Then, reduce heat and cook until no longer pink in center. Let rest for a few minutes and cut into chunks.
Add 1 tsp. olive oil to soup pot on medium-high heat. Add the chopped garlic and cook for 2 minutes. Next, add the chicken broth and green onions.
Add the Harvester Farms Sweet Corn and bring to a simmer.
Remove the stems and seeds from the peppers and chop into small pieces. Add to the pot.
Add the tomatoes, fajita seasoning, and cream cheese.
In a small bowl mix the arrowroot powder and milk and stir until dissolved.
Once the cream cheese is melted bring the temperature up to just below boiling and add the milk texture. Stir until thickened. Add one cup cilantro and a pinch of salt and pepper.
Remove from heat and serve. Garnish with fresh cilantro, green onion, cheese, or whatever you choose.