Heat the stock and keep it warm on the back burner. In a soup pot, heat oil over medium heat. Add onion and 1 tsp salt and saute until translucent. Add garlic, half of the minced jalapenos and another 1 tsp of salt. Saute 5 minutes.

Pour the hot stock into the pot and bring to boil. Simmer for 20 minutes. In the final 5 minutes, stir in the corn, red peppers, remaining jalapenos, remaining salt, liquid smoke and chipotle puree. Simmer until the corn is tender.

Slice each tortilla into long strips 1/4” thick. Toss gently with a light coating of oil, a pince of salt and chile powder (optional). Spread the strips out on a baking sheet and bake at 325 degrees for 5 minutes or until crisp.

Ladle the broth into bowls and divide the diced avocado, cilantro leaves, and asiago shavings among the servings. Create a tepee of 8 tortilla strips in each bowl. Serve immediately.