Pour olive oil into a large soup pot on low-medium heat.
Add onion, and bell pepper. Cook for 5-7 minutes until veggies are soft
Add garlic and cook until fragrant (about 1 minute).
Shuck corn and cut kernels off the cob.
Add vegetable broth, corn kernels, potatoes, and seasonings to the pot. Bring chowder to a boil then reduce heat and simmer until the potatoes are cooked (about 15 minutes). You can check by sticking a fork through the potato.
Using a ladle, spoon half of the chowder into a blender. Add coconut milk. Blend until smooth.
Pour blended soup back into the soup pot and mix well. Taste and adjust seasonings if needed.
Serve with chopped green onions.
You can substitute fresh corn with frozen corn. I would not recommend substituting it with canned corn.
Leftovers keep in the fridge in an airtight container for about 1 week.