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1
Using tongs, hold chile directly over flame of gas burner, turning frequently, until entire surface is blistered.
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2
(Alternatively, roast chile under broiler.)
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3
Place roasted chile in medium bowl.
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4
Cover with plate and let steam 20 minutes.
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5
(Alternatively, place chile in small paper bag.
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6
Close securely and let steam.)
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7
When cool enough to handle, peel off charred skin and discard.
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8
Remove and discard seeds.
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9
Finely chop chile flesh; set aside.
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10
Using a sharp knife, cut corn off cobs; reserve cobs.
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11
Heat small cast-iron or other heavy skillet over medium heat.
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12
Add corn and cook, stirring occasionally, until well browned, 10 to 12 minutes.
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13
Set aside.
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14
Break reserved cobs in half.
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15
In large saucepan, combine broth and cobs.
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16
Bring to a boil.
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17
Reduce heat, cover and simmer 15 minutes.
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18
Discard cobs.
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19
In food processor or blender, combine reserved corn kernels and broth and process, in batches if necessary, until very smooth.
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20
Strain through fine-mesh sieve back into saucepan, using a rubber spatula to press mixture through mesh.
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21
Stir in tofu, reserved chopped chile, and salt and pepper to taste.
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22
Rewarm over low heat, stirring occasionally.
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23
Ladle soup into bowls and garnish each serving with cilantro.
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24
Serve with lime wedges if desired.
