Cook the tortellini according to package directions. Drain in a colander and rinse with cold water; set aside.

Set a large pot over medium-high heat and add the butter. When the butter is melted, add the chopped onion and bell pepper. Cook for 3 minutes, stirring frequently, until softened. Add the green chiiles and garlic. Continue cooking for an additional 1 minute. Sprinkle the vegetables with flour, stirring to coat.

Stir in the broth and potatoes. Season with cumin and black pepper. Bring to a gentle boil, then reduce to low heat. Cover and simmer for 20 minutes, or until the potatoes are fork-tender.

Stir in the half-and-half and corn. Continue cooking for 10 minutes, without boiling, until heated through and thickened slightly. Adjust seasoning to taste and serve hot.