On two separate sheet pans, drizzle olive oil onto the tomatoes and corn. Place the sheet pans into your oven and turn on your broiler – broil until the tomatoes and corn are charred and roasted (5-8 minutes).
While the tomato and corn are being roasted, cook your bacon in a dutch oven on medium heat. Once the bacon is done remove the bacon from the pot, leaving the bacon fat in the pot.
Using the bacon fat, cook your onions until they’ve soften then add in the garlic. Cook until fragrant.
Next, add in the chicken stock, smoked paprika, chili powder, roasted corn, and the roasted tomatoes.
After bringing the soup to a boil, allow it to simmer on low heat for upwards of 20 minutes.
Once done, use an immersion blender (or regular blender) to blend until smooth.
Top off the soup with some corn, bacon, and optional basil.