1. Preheat the oven to 375ºF 2. Shuck the corn and holding each ear of corn vertically over a baking sheet, use a chef’s knife to slice off the kernels of corn. Remove the stem of the pepper, slice it lengthwise, and remove the seeds. Dice the pepper into pieces the size of the corn kernels. 3. Toss the corn kernels and pepper with the olive oil and salt, spread evenly on the baking sheet, and bake for 25 to 30 minutes, stirring a couple of times – roasting until the corn just starts to brown a bit. 4. While the corn is cooking, cut the cobs into 4 pieces and put them in a saucepan with the water. Bring to a simmer, cover, and let cook for 30 minutes over low heat, to extract the corn flavor. 5. Melt the butter in a large saucepan. Add the onions and garlic, and cook over medium heat, stirring frequently, until translucent, 6 to 8 minutes. 6. Add the roasted corn and peppers to the pot, then strain the corn cob liquid into the pot as well. Stir in the chipotle powder or paprika, and bring to a boil. Simmer for a few minutes, and add the milk or cream. Taste for salt, adding more if desired. When warmed through, ladle the soup into bowls. Top each with chopped basil, parsley, or chives.