Grilled Corn Chowder with Avocado

Soak corn in husks in cold water for 30 minutes.

Preheat grill to medium-hot heat. Pull the husks back over the corn and tie with another piece of husk or cooking twine. Remove the silks. In a small bowl, combine butter, cilantro, and garlic. Lightly brush each ear of corn with the butter-cilantro mixture. Arrange the corn on the hot grill grate with the husks positioned away from the heat. Grill for 8 to 12 minutes, turning as needed, brushing with remaining butter mixture, until the corn is nicely browned. Season with salt and pepper.

Allow corn to cool slightly; remove husks and any remaining silks and cut corn from the cob into a large bowl.

In a large saucepan over medium-high heat, heat olive oil. Add corn, tomatoes, green chilies, onion, black beans, red pepper. salt and pepper; stir to incorporate. Saute until onions are softened, about 5 to 7 minutes.

Add vegetable broth and bring to a boil. Reduce heat and simmer 15 minutes, uncovered.

Remove half of the chowder and using an immersion blender, puree half of the chowder until smooth. Pour the pureed half back into the pot. Stir in half and half, chili powder and lime juice and simmer until heated through, about 3 minutes.