Heat Salute Santé! Rosemary Grapeseed Oil.
Add onions, carrot and celery. Sauté 3 minutes.
Add 5-1/2 cups corn and sauté 2 minutes.
Add stock and bring to a boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
Working in batches, puree soup in blender. Return to pot.
Add remaining 2 cups corn. Season with salt and pepper.
Heat Salute Santé! Chili Grapeseed Oil in skillet. Add bell pepper and sauté until tender, about 5 minutes. Stir into soup.
Bring soup to simmer and serve.

Can be prepared 1 day ahead. Simply cover and refrigerate.