In a large dutch oven heat the olive oil over med-high heat. Saute the peppers and onions and garlic for about 5 minutes. Season with salt and pepper. Stir in the chicken broth, almond milk, chili powder, cumin, cayenne, and diced potatoes. Bring to a boil and simmer for about 10-15 minutes or until potatoes are tender but not mushy. Time will vary depending on the size of potatoes.
Stir in the frozen corn. For a thicker soup (recommended) remove about 2 1/2 cups of the soup and put into a food processor, and pulse, and return to pot. Or, if you have an immersion blender, blend the entire pot for 30-60 seconds so that the chucks break up a bit.
Stir in the chicken and can of cream corn, simmer for 10 minutes or until everything is heated through. Taste for seasoning, add salt and pepper as needed, and more cayenne if you like it more spicy.
If you are not making the dairy free version, stir in 5 oz. of cubed Velveeta cheese or other shredded cheese for a thicker cheesy consistency. Serve as is or with crispy bacon bits, shredded cheddar, scallions, or even crunchy Fritos!
You can find frozen bags fire roasted bell peppers and onions in most grocery stores. I like to dice them up even more, but if you like them more chunky you can leave them as is. They work great in eggs too!
Rotisserie chicken works great in this recipe, but I've also used frozen pre-cooked shredded chicken.
If you're not dairy free you can use regular milk, butter instead of olive oil, and add in cheese for creaminess, but it's just as tasty without!
This soup freezes and re-heats great too!