Brush olive oil, salt and pepper on the ears of corn, red pepper and garlic cloves on baking sheet.
Grill or bake in the oven for 30 minutes.
Remove vegetables from oven. Cool.
Cook potatoes 10-12 minutes in microwave oven. When cool, scoop potato out of skin.
Cut corn off of cob and set aside
Saute chopped onion in olive oil in large soup pot on medium heat.
Add salt, pepper and spices. Saute.
Add corn, garlic, pepper, milk and vegetable broth.
In separate cup, mix flour and water until you have smooth paste.
Add flour mixture to soup and bring to a boil to thicken soup base
Continue to cook soup on medium heat for 15 minutes or until soup thickens as desired
Serve. Sprinkle red pepper flakes and fresh cilantro on chowder.