Remove corn kernels from cobs. Set aside.
Chop all the vegetables, garlic and herbs.
Heat oil in a large pot over medium heat. Add onions, carrot and celery. Saute for 7-8 minutes or until onion is soft.
Add corn, zucchini, red pepper, jalapeno, garlic, chili powder, salt, and pepper, Saute for another 2 minutes.
Add stock and coconut milk. If you prefer a thicker soup, reserve 1 cup of stock and add later if necessary.
Bring to a boil, lower heat and simmer for 5 minutes.
Remove from heat and partially puree with a hand blender or remove 2 cups and puree with a blender or food processor and add back to the pot.
Stir in basil and cilantro and squeeze in lime juice. Taste and add more salt, pepper or lime juice as needed.
The soup may seem thin but it will thicken as it sits. If you reserved a cup of stock you can add it in or leave it out.