Roasted Red Pepper Bisque with White Sweet Corn Salsa

To make the bisque

Roast the chiles and peppers over an outdoor grill, an open gas flame or under your broiler, turning occasionally, until blackened. Place in a bowl and cover for 15 minutes. Cut the ends off the chiles and cut them in half lengthwise. Scrape the seeds out and then turn them over and scrape off as much of the blackened peel as you can. (It won't hurt anyone's feelings if a little peel remains!) Chop them coarsely. Reserve and dice about 2 tablespoons of each kind of pepper for the salsa.

Puree the onion, garlic, chiles and tomatoes together in a food processor. In a heavy pot, heat the oil over medium heat and cook the puree, stirring constantly to prevent sticking, for 2 to 3 minutes. Add the enchilada sauce and the broth and bring to a boil. Reduce the heat and simmer for 5 to 6 minutes. Stir in the lime and cilantro. Season with the hot sauce, salt and pepper. Drizzle with sour cream and garnish with White Sweet Corn Salsa.

To make White Sweet Corn Salsa

Blanch the corn in boiling salted water for 1 minute. Let cool and carve the kernels from the husk. Combine with the rest of the ingredients.