Blend chopped celery onions, leek, carrot, and Peruvian chilli to a smooth paste. Heat olive oil in a pot and sauté the blended mixture on a low flame. Chop the corn kernels and add to the pot. Add chopped yellow bell pepper, salt, cracked black pepper, thyme sprigs, and vegetable stock. Stir the mixture. Add cream and mix well. Blend the soup again. Serve the soup in a bowl. Garnish with cracked black pepper and chives.