4yellow or red banana capsicum4long red chillies1garlic head, halved horizontally90 mlolive oil1Spanish onion, finely chopped2celery stalks, finely chopped2 tsp eachground cumin and ground coriander1.2 kgcorn kernels (from about 8 cobs, cobs reserved)1 litre(4 cups) chicken stockCrushed avocado2golden shallots, thinly sliced2 tbsplime juice, or to taste1garlic clove, finely chopped2avocados, coarsely chopped120 gmcherry tomatoes (about ½ punnet), quartered2 tbspextra-virgin olive oil½ cupcoarsely chopped coriander
Preheat a grill to high. Place capsicum, chilli and garlic, cut-side up, on a baking tray, drizzle with 20ml oil. Grill until starting to blacken (4-5 minutes for capsicum and chilli; 8-10 minutes for garlic), turn and drizzle with 20ml oil and grill until blackened (4-5 minutes for capsicum and chilli; 6-8 minutes for garlic). When cool enough to handle, squeeze garlic from skins, finely chop, set aside. Peel capsicum and chilli, coarsely chop flesh, set aside.
Heat remaining oil in a large saucepan over medium-high heat, add onion and celery, sauté until very tender (5-6 minutes). Add spices, sauté until fragrant (1 minute), then add corn (reserve 2 cups), reserved corn cobs, and grilled garlic, capsicum and chilli, stir to combine. Add stock and 250ml water, bring to the boil, reduce heat to medium and simmer until corn is tender (15-20 minutes). Discard cobs, process mixture in a food processor until very smooth, then cool to room temperature.
Meanwhile, cook reserved corn in boiling salted water until tender (4-5 minutes), drain, add to puréed soup and season to taste.
Meanwhile, for crushed avocado, combine shallot, lime juice and garlic in a bowl, stand until shallot is tender (4-5 minutes). Add avocado, lightly crush with a fork, then stir in tomato, olive oil and coriander and season to taste. Serve dolloped into corn soup.