Pre heat oven to 400F (200C).
Cut the tops off and deseed the peppers. I sliced the entire top off, carefully sliced down one side, then opened the pepper and removed the seeds. This helps ensure that the soup isn’t super spicy. Roasting with the seeds inside will make the peppers hold on to their spicy taste but removing them makes them more mild.
Shuck/clean the corn.
When veggies are done roasting, slice the kernels off of the corn cobs. Then carefully peel as much skin off of the peppers as you can (you can also wrap them in foil for a few minutes to help the skin come off easily). Chop the peppers and finely chop the garlic.
Sauté the chopped onion in a large pot over medium heat with a little veggie broth or oil until it begins to get translucent (about 5-7 minutes). Add the roasted veggies. Saute a few more minutes.
Add 1/4 cup lime juice, the cilantro and the salt. Saute about 3-4 more minutes.
Add the veggie broth, water and 2 tablespoons lime juice. Simmer 5 more minutes. Serve with toppings like the Garlicky Lemon Crema and more cilantro.
Tips to prep ahead: Roast the chilis, corn, potatoes and garlic. Make the Garlicky Lemon Crema.
Baby/kid food idea: Puree roasted potatoes and onion with veggie broth. Can also add corn for older baby or if you have a high speed blender that will smooth it out, corn tends to stay chunky. If you use a non spicy pepper, you can add that too. You can also simply puree the soup itself for an easier to eat meal for the older ones.