Finely chop the onion, celery, garlic cloves, red peppers, and coriander.
Heat olive oil in a soup pot, over medium-high heat. Add onion and garlic, sauté until garlic is fragrant and onion is translucent.
Add chopped celery and cook until slightly softened. Stir in the vegetable stock, red pepper, chipotle in adobo sauce, smoked paprika and cumin.
Stir well, reduce the heat to low, and let simmer for 15 minutes.
Meanwhile, heat a griddle pan over medium-high heat. Shuck the corns and brush with olive oil. Season with some salt and pepper. Place the cobs onto the hot pan.
Cook for about 2 minutes, give the cob a quarter turn and continue cooking for 2 minutes more. Repeat until all four sides are cooked and charred.
Once done, remove and let cool at room temperature for about 10 minutes. Now hold the tip of the cob into a shallow bowl.
Using a sharp knife, carefully slice down along the cob to remove all the kernels into the bowl, set aside.
Now using an immersion blender, blend the soup. Add in the corn and lime juice, cook for 5 minutes more.
Remove from the heat and ladle into soup bowls. Garnish with chopped coriander and serve with lime wedges.