Heat the olive oil in a cast-iron skillet over medium-high heat until very hot.
Dry the corn kernels with a paper towel then spread them out into the hot skillet and cook, stirring occasionally, until the corn begins to char, about 5 minutes.
Put the charred corn into a bowl then stir in the remaining corn salsa ingredients (red pepper, red onion, salt, lime juice, cumin, black pepper, garlic).
Cover the bowl and refrigerate until ready to use.
SOUP:
In a large bowl mix all the soup ingredients except the vinegar (cucumber, yellow pepper, green onion, serrano, cilantro, garlic, salt, white pepper, cayenne, yogurt, sour cream, olive oil).
Use an immersion blender, or a stand blender in batches, to puree the mixture into a smooth soup.
Cover the bowl then refrigerate the soup for 2 hours.
Stir the vinegar into the soup then season with salt & pepper to taste.
I thought the texture of this soup could be a little creamier. Possibly try adding sour cream after the 2 hours of chilling. Maybe whisk it into a small amount of the soup in a little bowl and then fold that in to the full batch in with a rubber spatula (to prevent sour cream chunks)
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