Remove corn silk and some of husk from each ear, leaving 1/4 of the kernels exposed. Build a small fire in the center of your BBQ, adding some bark or wet wood chips to create a bit of smoke. Place the corn, husk side down, on the outer edges of the grill, where the corn will get indirect heat from the coals. Grill for about 10 minutes until lightly brown and hot. Allow the corn to cool, then remove the kernels from the cob. There should be about two cups of kernels.

Melt the unsalted butter in a large soup pot. Add the sweet onions and cook over low heat until translucent and golden, about 10 minutes. Add the flour and stir while cooking, 5 minutes.

Add the stock and potatoes. Continue cooking over medium heat until the potatoes are just tender, about 12-15 minutes.

Add all but 1/2 cup of corn, reserved for garnish. Simmer 7 minutes.

Remove from heat and puree in a large blender or food processor. Return the soup to the pot. Add the half & half and if needed, additional stock, thinning the soup to desired consistency. Add pepper, salt to taste, reserved corn, green onions and diced red pepper. Heat until warmed through.

Serve with a garnish of cilantro. This recipe makes 10-12 first course servings.