Preheat your grill to medium-high heat. Place the corn and pepper halves, cut sides down, on the grill and and cook for 12 - 16 minutes, turning occasionally, until the pepper is charred and the corn is tender.

Remove from grill. Wrap pepper in aluminium foil and set aside.

When the corn is cool enough to handle, remove the kernels from the cobs. Remove the pepper from the foil and peel back the skin. Chop and set aside.

In a large pot over medium heat, coat the pan with the oil. Add the onion and garlic and cook until soft, about 5 minutes. Add the cumin and cook 30 seconds longer. Your house will smell amazing. 

Stir in 1 1/2 cups of the grilled corn kernels and add the chicken broth and potatoes. Bring to a boil and reduce heat. Simmer, covered for 10 to 15 minutes, stirring occasionally.

Meanwhile, in a small bowl, combine the flour and half and half. Whisk until smooth. 

Gently pour into the corn soup mixture. Cook until slightly thickened and bubbly. 

Using an immersion blender, puree the mixture until smooth. Alternatively, process in batches in a blender carefully. 

Top with remaining corn and pepper before serving.