Roasted Corn and Heirloom Tomato Gazpacho

Name: Roasted Corn and Heirloom Tomato Gazpacho
Ingredients: 4 cups fresh corn kernels (, cut from 3-4 ears); 1 yellow bell pepper (, coarsely chopped); ½ Vidalia onion (, peeled and coarsely chopped); 3 unpeeled garlic cloves; 2 shishito peppers*; 6 tablespoons extra virgin olive oil (, divided); 3 cups yellowish heirloom tomatoes (, chopped ); ½ cup cucumber (, peeled and seeded, chopped ); 3 tablespoons sherry vinegar; 2 limes (, juiced); Salt and pepper; 1 teaspoon hot pepper or sriracha sauce (, optional)