Preheat oven to 450F.

Coat corn ears with 2 tablespoons EVOO, salt, pepper and oregano or marjoram. Roast in oven to brown the edges and develop the corn sugars. Let cool to handle. Scrape kernels and reserve.

Bring a medium pot of water to a boil. Score tomato skins with a knife and add them to the boiling water for a count of 30. Remove to bowl of cold water and cool. Drain and peel; chop and reserve.

Heat a large Dutch oven or your favorite soup pot over medium-high heat with a couple of tablespoons EVOO, a couple of turns of the pan. Add carrots, celery and onions, and season with salt and pepper. Cook to soften them up a bit, then add in zucchini, garlic, chilis, thyme, bay and peppers. Cook vegetables 10 minutes or so, stirring frequently.

Add in shredded chard or kale and let wilt. Stir in reserved corn and tomatoes, along with the stock. Bring soup to a boil, reduce heat and let simmer to desired flavor or consistency. Remove bay leaf, adjust seasonings and serve.