1. Preheat oven to broil. Broil corn on the cob and still in the husk until blackened (or dark brown) on all sides; cool; remove husks and silks.

2. Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish.

3. Cut the kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve to use in making the broth.

4. In a large stockpot, heat oil over medium heat. Add onions, celery and carrot; cook until tender but not browned, about 10 minutes.

5. Stir in jalapeño, thyme, sage, salt and pepper; cook and stir for 2 minutes.

6. Add reserved cobs and 2 quarts water. Raise heat to high, cover and bring to a boil.

7. Reduce heat; simmer until flavors are well blended, about 45 minutes. Remove and discard cobs.

8. Add the corn kernels, reserving about 1 cup (set aside), and simmer for 10 minutes longer.

9. Remove pot from heat. Using an immersion blender, puree soup. Add remaining corn kernels; adjust seasonings.