Boil 5 ears of corn in a large pot of boiling water for 10 minutes. Drain immediately. Once cool, remove corn kernels from the cob, using a sharp knife to cut down the length of the cob.
In the same pot, heat olive oil over medium heat. Once hot, add onion. Season with salt and pepper. Let onion cook until translucent stirring occasionally (about 5 minutes).
Add garlic. Cook 2 - 3 minutes more. Add white wine, stir to combine all ingredients. Then add corn kernels, vegetable broth and chicken stock. Season with salt and pepper. Cover and reduce heat to low. Let soup simmer for 20 minutes. Remove from heat and let cool.
Once room temperature, pour corn soup into a blender, and puree until smooth. Place in refrigerator until chilled. Serve with roasted corn salsa on top.
Roasted Corn Salsa
Turn oven on to broiler setting. Rub olive oil on remaining 2 ears of corn. Place under broiler to roast, turning as needed to brown on all sides.
Remove once all sides of corn have slightly charred. Remove kernels from the cob using a sharp knife and cutting down the length of the cob.
In a small bowl, combine corn kernels, red pepper, parsley, and olive oil. Season with salt and pepper to taste.