Roasted Veggie Dip

8 ears corn, cut off
2 large poblano peppers, halved and seeded
1 large red bell pepper, halved and seeded
6 roma tomatoes, halved and seeded
2 large red onions, sliced ½ inch thick
2 tablespoons butter
1 tablespoon minced garlic
2½ cups heavy whipping cream
1 teaspoon cayenne
1 teaspoon garlic powder
½ teaspoon salt
2 (8-ounce) packages Oaxaca cheese, shredded
2 (8-ounce) packages cream cheese, softened
1 pound fontina cheese, shredded

Preheat oven to 450°. Line 2 rimmed baking sheets with foil.
Place corn and peppers on one pan. Place tomatoes and onions on other pan. Bake corn and peppers, stirring corn occasionally, until they appear blistered, 30 to 35 minutes. Place peppers in a resealable plastic bag. Seal, and let stand for 10 minutes to loosen skins. Remove skins from peppers, and chop.
Bake tomatoes and onions until they appear blistered, 30 to 35 minutes. Let cool slightly, and chop. In a large Dutch oven, heat butter over medium heat until melted. Add garlic, cooking for 1 minute. Add cream, corn, peppers, tomatoes, onions, cayenne, garlic powder, and salt, stirring to combine. Reduce heat to medium-low. Add cheeses, stirring until cheese is melted. Serve with tortilla chips.