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1
Preheat oven to 375 F.
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2
Arrange tomatoes, bell pepper, shallot and garlic on a rimmed oven sheet. Sprinkle with salt and pepper and roast for 30 minutes. Take out of oven, remove all vegetables and place them into a large bowl to rest.
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3
Arrange corn kernels on the same oven sheet. Sprinkle with salt and pepper and roast the corn for 10 minutes.
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4
In a large soup pot over medium high heat, add butter and onion. Saute for 5 minutes, then add in all of the roasted vegetables, chicken stock and green chiles. Bring to a boil (about ten minutes), then reduce to a simmer. Using an immersion blender, puree the chowder until the vegetables are no longer chunky.
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5
Add in half-and-half, salt, pepper, cumin, garlic powder, red pepper flakes, lime juice, and Parmigiano-Reggiano. Stir together and let it simmer for twenty minutes. Adjust seasonings to taste.
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6
To make the croutons, butter both sides of the 8 pieces of bread. Sprinkle a heavy portion of cheese onto one side of 4 pieces, then sandwich with another piece. Place on the oven sheet you used for the vegetables and broil on high for 3 or 4 minutes, until cheese is melted and bread is brown. You can flip them halfway through the process if you would like. Remove pan from the oven and chop sandwich into pieces.
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7
Serve soup in large bowls and place 5 or 6 large pieces of the croutons over top.
