Wash potatoes and cut into chunks.

Place the potatoes in a large Dutch oven and cover with water.  Add about 1 tablespoon of salt to the water.  Bring to a boil uncovered.  Then once boiling, turn the temperature down and cook until knife tender, which is about 15-20 minutes.  Drain and add to your stand mixer, with the paddle attached and slowly mix until mostly creamy (looking more like mashed potatoes).  If not, mash by hand with a potato masher.

Dice onion and red pepper. Cut corn off the cob.

In a large saucepan, heat some olive oil over a medium flame.

Add the onion and bell pepper.  Sauté until softened. Add a bit of salt and cook for 2 additional minutes.  Then add the mashed potatoes, corn, stock, milk, chili powder, salt and pepper.  The soup will thicken while it cooks for an additional 23-30 minutes.

Taste and adjust seasonings to your taste.  Prior to ladling into bowls, add some chopped cilantro – give a good stir.  Ladle into bowl and enjoy.