Roast the corn, remove the kernels and set aside.
Roast the Hatch chilies, till they are nicely charred. Cover and keep. Once cool, peel the skin and set aside.
Add the Hatch chili, quarter cup cilantro, and sour cream to a food processor and process until smooth. Set aside.
Heat oil in a dutch oven and fry the garlic for 30 seconds. Add the onions and red bell peppers and cook for 4-5 minutes, until tender.
Add the water and salt, simmer for 3 minutes.
Add the roasted corn and Hatch chili paste.
Mix and simmer for 3-5 minutes.
Switch off the flame. Stir in the lemon juice and a little cilantro.
Ladle the soup to bowl. Garnish with a little Queso Blanco and more cilantro. Serve with additional lime wedges.
