Prepare Cob Stock: Cut kernels off corn cobs to yield about 5 cups of fresh corn. In a large pot, combine the cobs with 5 cups of vegetable stock and bring to a gentle simmer for 20 minutes. Remove cobs and set stock aside.

Sauté Vegetables: In the same pot, heat 1 tablespoon of olive oil over medium heat. Add onion, celery, and optional red bell pepper. Sauté for about 10 minutes until softened. Season with salt and pepper.

Add Flavorings: Stir in sun dried tomatoes, thyme, smoked paprika, chili flakes, and garlic. Cook for 1 minute, allowing spices to coat the vegetables.

Combine Ingredients: Add chopped Yukon Gold potatoes and corn to the pot. Pour in prepared vegetable stock, bring to a boil, then reduce heat to low. Let simmer for about 25 minutes until potatoes are tender.

Blend Chowder: Remove one-third of the soup and blend with non-dairy milk and light miso until smooth. Return mixture to pot and stir well.

Finish and Serve: Adjust seasoning with lemon juice, plus additional salt and pepper if desired. Ladle into bowls and garnish with chives or parsley. Serve hot.