By An Edible Mosaic
Shuck the corn and place it on a large baking tray with the water. Roast until it starts to lightly char in spots, about 15 to 20 minutes at 450F. Cool to room temperature, and then cut the corn off the cobs.
Add the butter to a 5-quart pot over medium heat. Once melted, add the onion and celery and cook for 5 minutes, stirring occasionally. Stir in the jalapeno and garlic and cook 1 minute more, stirring constantly.
Add the broth, potato, bell pepper, S&P, and smoked paprika. Stir and bring to a boil. Cover the pot, turn the heat down so it doesn’t boil over, and cook until the potatoes are tender, about 10 minutes.
Stir in the corn (and any corn juices you extracted), and cook until the corn is warm, about 1 minute. Remove from the heat and stir in the cream and chives.