Pueblan Roasted Pepper Chowder

1 red bell pepper, chopped into 1 1/2-inch chunks
1 yellow bell pepper, chopped into 1 1/2-inch chunks
2 jalapeño peppers, seeded and cut into 1/2 -inch wide strips
3 cups frozen corn
2 medium-sized yellow potatoes (or you can use sweet potatoes), diced into 1/2-inch cubes
1 container (4 cups) of low-sodium vegetable broth
1 T. cumin
1 t. onion powder
1 t. garlic powder
1 t. Ancho chili powder (or your favorite chili powder)
a few sprinkles of cayenne pepper
salt (to taste, if desired)
1 can black beans, rinsed and drained

Pre-heat oven to 425 degrees F.
Place pepper and jalapeno pieces on a parchment or silpat-lined baking sheet and roast for 25 minutes (until the edges are beginning to blacken).
While the peppers are roasting, add the corn, potatoes, broth, and seasonings to a large saucepan.
Bring mixture to a low boil and cook for 10-12 minutes until the potatoes are tender. Turn the heat off.
Place HALF of the soup mixture into a high-speed blender along with all of the red/yellow peppers (but NOT the jalapeños). Blend until very smooth. Pour mixture back into the soup pot and stir well.
Chop the jalapeños into small pieces and add to the soup pot, along with the black beans.
Warm over medium-low heat for another 5 minutes and serve!