Santa Fe Corn Chowder

Melt butter over medium heat in a medium saucepan. Add bell peppers and onion and saute gently until they begin to soften and onion begins to turn transparent, about 3 minutes. Add flour/water mixture and stock, stirring to combine. Increase heat to medium-high and cook until liquids begin to boil gently. Add cumin, chili powder, corn, and half-and-half. Cook until soup again comes to a low boil. Using an immersion blender, puree the chowder slightly, just until no large pieces remain. (The goal is to break down large pieces of corn and pepper, but not to reduce it to a completely smooth puree.) Remove the immersion blender and add cheese, stirring to combine. Continue heating until cheese melts, about 5 minutes. Add salt and pepper, to taste.

Serve immediately, garnished with extra cheese, sour cream and green onions.