In a suitable pot on a medium heat warm up a tablespoon of olive oil. Add chopped onions, salt and black pepper, stir and cook while stirring for about 3 minutes, until the onions are softened and golden.
Add the miso paste and 4 cups of water. Stir well until the miso is melted completely in the liquid.
Keep aside for later about 1/4 cup of corn. Add the remaining corn to the pot, stir and bring to a boil. Cook over medium heat for 40 minutes.
During this time, roast the corn we kept aside in a small pan with ½ tablespoon of olive oil for about two minutes while stirring. Keep aside.
Make the chili oil (see notes) - In a small pot, add olive oil and dried chili pepper. Cook on a minimal heat for 20-25 minutes. Minimal heat is required so that the dried chili pepper won't burn or be fried but only allow its flavors to season the oil. Strain if you like (I do).
Blend the prepared soup either using an immersion blender or a regular blender. Before serving, stir in the roasted corn, green onions and cilantro and drizzle over 2-3 tablespoons of the chili oil. Enjoy :)
Notes:
Chili oil - as I said, you don't have to make chili oil. You can buy ready made chili oil or use your preferred chili sauce (including Tabasco). It's also possible to use chili flakes instead. If you choose to prepare the chili oil then of course the dried chilies you choose to use will affect the taste of the oil. There are many types of dried chilies. There are the bigger ones, which are usually less spicy - in this case I would use two. There are the little ones that are usually very spicy, and then I would use one. Feel free to use any chili oil that is left for any other stews.