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FOR THE SOUP
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1. Heat the broiler in your oven.
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2. Slice peppers in half lengthwise (removing stems and seeds) and arrange on a roasting pan with skin facing up.
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3. Broil until outside skin is black and crispy (about 20 minutes). Remove peppers, place in paper bags and put into the freezer for a few minutes, to facilitate removal of skin.
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4. Remove the peppers from the paper bags and peel off blackened skin (it should come right off in your fingers). Chop the peppers up roughly.
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5. In a Dutch oven or large pot, melt the butter over medium low heat.
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6. Saute the onion and garlic until soft, about 5 minutes.
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7. Add the tomato paste to the onions and garlic, and cook for another few minutes, stirring occasionally.
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8. Add the chopped bell peppers to the pot. Cook for another few minutes.
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9. Add the chicken stock.
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10. Bring the mixture to a boil and reduce heat down to low; cover and simmer it for 10 minutes.
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11. Add heavy cream, 1/2 cup cilantro, salt and pepper to taste, as well as the cornstarch/water slurry.
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12. Simmer for about 5 minutes to thicken.
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13. Using an immersion blender, blend the soup up until it is uniform and creamy (alternately, blend the soup in batches in a blender, but be careful as it is very hot).
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14. Serve the soup with dollops of cilantro lime sour cream and a sprinkling of roasted corn.
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FOR THE ROASTED CORN
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1. Spread the corn onto the roasting pan and quickly broil until kernels are roasted.
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2. Serve in a bowl alongside the soup, to garnish.
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FOR THE LIME CILANTRO SOUR CREAM
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1. Whisk the sour cream, lime juice, and 1 Tablespoon cilantro together until creamy.
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2. Adjust the amount of lime juice to taste.
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3. Serve in a bowl alongside the soup, to garnish.
