Roasted Corn Mixture

Cut the kernels off the ears of corn and spread on a 11" by 17" pan. Salt and pepper lightly and sprinkle with the diced garlic. Bake at 325 degrees for about 30 mins., stirring occasionally, or until corn is golden and thoroughly roasted. Meanwhile, place the corn cobs in a large pot and cover with water. Add the bouillon cubes and onion. Bring to a boil and simmer while the corn kernels roast. Remove and discard cobs.

Place the roasted corn in a saucepan with half the corn cob liquid and the dried Anaheim pepper. Bring to a boil, reduce heat and simmer at least 20 min., stirring occasionally to avoid sticking. Remove the stem from the Anaheim pepper and return pepper to the pot. Blend the corn mixture in a blender until smooth (may need to do in two batches). Return to the saucepan, thin to desired consistency with milk, and warm gently.

Red Pepper Mixture

Cut the red peppers into quarters and place skin side up on a baking sheet. Broil until skin is blistery and brown, but not charred. Place peppers immediately in a plastic bag, seal, and let stand for at least 20 mins.

Peel the red peppers and place in a saucepan. Add the remaining half of the corn cob liquid, the balsamic vinegar and the cilantro. Bring to a boil, reduce heat and simmer at least 20 min. Blend the pepper mixture in a blender until smooth, return to the saucepan and keep warm.

Avocado Cream

Peel and seed the avocado and cut into chunks. Blend with sufficient milk to make a thick cream consistency.

Soup assembly: Fold strips of aluminum foil into baffles that fit the middle of your soup serving bowls. Place one baffle upright in each soup bowl. Carefully pour or ladle the corn and pepper soups into the bowl on each side of the baffle at the same time. Remove the baffle by pulling straight upward. Decorate the boundary layer of each bowl of soup with an artistic swirl of avocado cream. Serve immediately. Don't trip on the way to the table.