Serves 6

A&M's Testing Notes: If you took all of the ingredients in this soup, threw them into a pot and cooked them together, you'd end up with a pretty delicious result. But Oui, Chef takes the soup to a new flavor planet by enhancing each component. He roasts the tomatoes, peppers, shallots and garlic until they're smoky and charred. He toasts the corn in a pan with thyme and wraps it with butter. And he brightens a cilantro oil with splashes of sherry vinegar. By the time you're done and have all the parts assembled beautifully in a bowl, you have a dinner party star and a soup that you'll want to savor the next day for lunch. - A&MCollapse
Oui, Chef's Notes: This is a variation on a red pepper / tomato sauce that I've tossed with pasta for years. Our corn is so good right now that I couldn't resist, and thyme and cilantro from the garden rounded out the dish. My first thought was to grate a little ricotta salata over the top, but the feta is a nice stand-in. - Oui, ChefCollapse