In a medium pot, heat oil over medium low heat. Add garlic and cook, stirring for 1 minute. Add onion and jalapeno peppers and cook mixture, stirring, until onion is softened, about 3 minutes. Add cumin, ground coriander seed and salt and black pepper to taste and cook mixture, stirring, for 2 minutes. Raise the heat to medium, add carrot and celery and cook mixture, stirring, for 5 minutes. Add wine and cook until wine is reduced slightly, about 5 minutes. Add stock, corn cobs, if using, and 1 cup water and simmer mixture for 10 minutes. Add all but 1 cup of the reserved corn kernels, simmer mixture for 12 to 15 minutes, or until the kernels are very tender. Discard cobs, if using. In a blender, puree mixture in batches, blending each batch on high speed for at least 1 minute or until it is very smooth. (If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the solids.) In a small saucepan of boiling water, boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them in a colander, and refresh them under cold water. Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature or place back in pot and heat until warm. Garnish with fried tortilla strips.
Optional: Red pepper can be sautéed, then pureed and drizzled over top of soup.