Prepare Cob Stock: Cut the kernels off two fresh corn cobs and set aside. Add corn cobs to vegetable stock, bring to a gentle simmer, and cook for about 20 minutes. Remove cobs and reserve stock.

Sauté Vegetables: Heat olive oil in the pot over medium heat. Add diced sweet onion, chopped celery, and red bell pepper; cook for about 10 minutes until softened. Season with sea salt and black pepper.

Add Aromatics: Stir in sun-dried tomatoes, fresh thyme, smoked paprika, optional chili flakes, and minced garlic. Cook for another minute to awaken the flavors.

Simmer Chowder: Add chopped Yukon Gold potatoes and corn kernels to the pot, along with the reserved stock. Bring to a boil, then reduce heat and simmer uncovered for about 25 minutes until potatoes are tender.

Blend for Creaminess: Remove one-third of the chowder and blend with non-dairy milk and miso until smooth. Return to the pot and stir together for a creamy base.

Final Touches: Adjust consistency with extra stock if too thick, stir in lemon juice, and adjust seasoning as needed.

Serve: Ladle chowder into bowls and garnish with chopped chives or parsley. Serve hot, alongside crusty bread or a fresh salad.