Chop garlic and onion and set aside.
Remove several chipotle peppers from the can, along with some of the sauce in the can (I used about 5 peppers, but you can use less to make it less spicy). Roughly chop the peppers and set aside.
Rinse and chop two poblano peppers in half, removing the seeds. Add the poblano pepper and all of your pasta of choice to a pot with salted water.
Bring the pot to a boil, cooking the pasta per package instructions. Remove the poblano pepper after 4 minutes of boiling, and set it aside. When straining the pasta, reserve 1.5 cups of the pasta water before draining the rest. Melt butter in a saucepan, then add the garlic and onion. Cook for 2-3 minutes over medium heat.
Add tomato paste and chopped chipotle pepper. Cook for ~5 minutes, constantly stirring.
Add the 1.5 cups of pasta water. Add miso and cilantro. Whisk to combine. Allow ~7 minutes for the sauce to thicken over medium heat, occasionally stirring. Add salt and pepper.
Meanwhile, blend the soy milk and the poblano pepper. Add the milk and pepper mixture to the pasta sauce.
Combine sauce and pasta. Top with lemon juice and cilantro. Serve and enjoy!