Purée celery and onion in a blender or food processor; drain.

Melt 2 tablespoons margarine in a large saucepan over medium heat. Add puréed celery-onion mixture and poblano; stir and cook until tender, about 5 minutes. Stir in heavy cream, half-and-half, sugar, and lobster base. Season with black pepper and chile de árbol; bring to a gentle boil, stirring often.

Melt 1/2 cup margarine in a medium saucepan over medium heat. Stir in flour, stirring constantly, until thickened. Remove from heat; gradually stir into cream mixture. Cook and stir until thickened and well blended.

Stir cream-style corn and whole kernel corn into chowder. Stir in shrimp; cook until opaque, about 2 minutes. Season with salt and sugar.