In a large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeo; saut for about 10 minutes, stirring often.
Stir in salt, pepper, cumin and broth, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 810 minutes or until potatoes are tender.
Pour half of the soup in a blender or food processor; pure. Combine pured soup with the remaining soup and stir well. Gently reheat.
In a small bowl, make a slurry with the cornstarch and cup of the half-and-half.
Add to soup and stir well. Stir in the remaining 1 cups half-and-half. Stir over medium heat until the soup becomes slightly thickened.
Remove from heat and serve. Enjoy!
