Fire Roasted Corn Chowder with Sriracha

Ingredients

• 8 ears fresh sweet corn, husked
• 2 tablespoons olive oil
• 2 red bell peppers, seeded and diced
• 2 red onions, diced
• 5 cloves garlic, minced
• 6 cups vegetable stock
• 1/2 cup Sriracha, plus more for garnish
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 cup heavy cream
• Salt and freshly ground black pepper
• Smoked paprika, for garnish
• Torn leaves of fresh cilantro or flat-leaf parsley, for garnish