Full of roasted corn, yellow potatoes, and cauliflower - and flavored with Mexican ingredients including jalapeños, chili powder, cumin, and red pepper flakes. SO, so good!
Preheat oven to 400 degrees (or a convection oven to 375 degrees).
Strip corn from cobs, by holding corn vertically on cutting board, and using sharp knife to slice. Rotate corn cob as you slice. Place corn on baking sheet, drizzle with olive oil, kosher salt, freshly ground black pepper, and half of the chili powder and cumin.
Chop potatoes and cauliflower, and place on another baking sheet. Drizzle with olive oil, kosher salt, freshly ground black pepper, and half of the chili powder and cumin.
Roast corn and veggies until just slightly soft (approximately 10-15 minutes), as they will continue to cook on the stove top.
Heat a large sauce pan on stovetop to medium heat. Add butter, onion, and jalapeños, and sauté until soft (approximately 3-4 minutes). Add salt, pepper, red pepper flakes, and garlic - and stir for another minute.
Add flour to pan, and stir continuously for about 3 minutes. Add chicken broth and stir, scraping the pan to loosen the spices. Turn heat up slightly so that the mixture starts to boil. Continue simmering for about five minutes.
Add half and half, and turn heat down so that it just bubbles slightly. Cook until mixture thickens, about five more minutes.
Add corn, potatoes, and cauliflower to stock pan. Stir and let simmer until everything is well combined and heated through, approximately 10 minutes.
Squeeze limes, and add juice to chowder. Add sour cream light, and stir well.
Serve chowder with Cotija cheese, cilantro, extra jalapeños, and buttered toast.