Start by peeling and dicing the sweet potatoes into roughly 1-inch cubes. Dice the onion and red bell pepper, and mince the garlic cloves. If using fresh corn, slice the kernels off the cob.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and red bell pepper, stirring occasionally until they soften and become fragrant, about 5 minutes.
Add the minced garlic, ground cumin, and smoked paprika. Stir for another minute to toast the spices and awaken their flavors.
Add the diced sweet potatoes to the pot, stirring to coat them with the aromatic mixture. Pour in the 4 cups of vegetable broth and bring everything to a boil.
Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
Stir in the corn kernels and coconut milk, letting the chowder simmer gently for another 5-7 minutes to cook the corn and blend the creamy coconut milk.
Taste the chowder and season with salt and pepper as needed. Sprinkle chopped fresh cilantro on top before serving if desired. Ladle into bowls and enjoy warm.
