Heat oil in heavy large saucepan over medium-high heat.

Add onion, garlic and saute for nearly 10 minutes.

Cut corn kernels from the roasted cobs. Add corn to pot.
Stir in chicken broth. Cover and simmer over medium-low heat until corn is very tender, about 25-30 minutes (mine corn cobs were soft so they took less time to get tender)

Transfer to your processor and purée.

Add enough milk to thin the soup and to have desired consistency.

Return soup to the pan and stir to heat again. Don't boil for long as it may lose smoky flavour.

Season to taste with salt and pepper.Add fresh ground cumin powder.

Pour to bowl and garnish with coriander leaves

Serve hot

We do make corn- chicken soup with frozen corn kernels but this soup had smoky flavour of freshly roasted corn.... 😋😋