In a large saucepan cook onion, potato, 4 cups of corn, garlic, and salt for 8-10 minutes, either with a little vegetable broth or olive oil, until the onion is translucent.
Add the broth, brown sugar and crushed red pepper. Bring to boil. Then reduce heat to medium and let simmer for another 15 minutes.
Turn off the heat. Blend the soup right in the pot using the immersion blender. Or blend in a blender, working in batches. Be careful working with hot liquids!
In a large skillet, cook the red bell pepper and the other 2 cups of corn (either with a little vegetable broth or olive oil) until lightly browned. Add to the soup.
OPTIONAL: Add minced jalapeno or poblano to the soup
Squeeze a lime wedge over the bowl when serving.