Place eschalots, garlic, chipotle chile and EVOO into TM bowl and chop 4 sec/speed 4.
Scrape down sides of bowl and saute 5 min/Varoma/speed 2/MC off.
Add stock, corn and seasoning and cook 20 min/100℃/speed 2. Allow to cool slightly before pureeing 1 min/speed 8-9.
While the soup is cooking, prepare the salsa, by charring corn cobs over an open flame (gas cooktop or BBQ) turning as needed until well charred and softened. Cut corn from cob horizontally and set aside to cool slightly.
Combine corn with all remaining ingredients in a large non reactive bowl and toss gently.
Serve soup in large shallow bowls topped with as much salsa as you can cope with. We also added some cheese, corn chips and a good ole dollop of sour cream wouldn’t have gone astray!