I got this recipe from Afro-Vegan by Bryant Terry. Corncobs are used to make a broth, while onion, celery, garlic, ginger and paprika powder are cooked in a bit of oil. The vegetables are then simmered in the broth, along with coconut milk. Finally the soup is blended and the corn kernels are cooked briefly in it. It is topped with coriander leaf (cilantro).
The recipe calls for straining out the vegetable mash before adding the corn kernels. This makes for a light, creamy soup.
However, I liked it better with the mash retained, which makes for a richer soup and a brighter colour.