Remove husk and silk from the corn and rinse well. Cut corn kernels off the cob with a sharp knife into a large shallow bowl. Scrape cobs over the bowl to remove corn milk.

Reserve ½ cup of corn kernels to top soup with. In high-speed blender, puree together 3½ cups corn kernels with almond milk, garlic, lemon juice or lemon essential oil, smoked paprika, vanilla, avocado half*, sea salt, and black pepper until smooth.

Strain soup through a fine mesh strainer to have a smooth consistency. If you like the soup warm, continue to blend in your blender for a few minutes until the soup gets hot or place in saucepan and heat gently over low heat until warm. Taste and adjust seasoning. Place in bowl and top with corn kernels and red bell pepper.