in a large pot over medium heat, cook onion, bell pepper, chili pepper, garlic and jalapeño in butter until tender but not brown, 5 mins.

stir in broth, potatoes, cumin, salt, pepper, and red pepper. bring to a boil then reduce and simmer for 20 mins until potatoes are just tender.

meanwhile bring a large pot of lightly salted water to a boil. add pasta and cook 8-10 mins or until al dente. drain and set aside.

in a small bowl stir together flour and vegetable oil. pour into soup, increase heat to medium and cook until thick and bubbly. stir in corn, half and half and pasta and heat through. serve.