Melt the butter and add some vegetable oil in a non-stick frying pan. Sauté the onion, garlic, and poblano pepper for about 3-5 minutes until the onion is soft and translucent. Add tomato and cover allowing it to cook. Mash the tomato using the spatula and keep sautéing until it is incorporated with the rest of the ingredients. Transfer the mixture into a dip pot and add the chicken broth, bring to a boil. Reduce heat to a simmer and add the Velveeta cheese. Keep stirring and allow the cheese to incorporate into the broth. Add milk and the potato. Blend the mixture using a shake blender. Add salt and pepper to taste. Add corn, bring to a boil, reduce heat, add the chopped dandelion leaves, stir and keep warm until serving.