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 large yellow bell pepper, coarsely chopped; ½ large Vidalia onion, peeled and coarsely chopped; 3 large unpeeled garlic cloves; 2 shishito peppers*; 6 tablespoons extra virgin olive oil, divided; 3 cups chopped yellowish heirloom tomatoes; ½ cup chopped cucumber, peeled and seeded; 3 tablespoons sherry vinegar; Juice of 2 limes; Salt and pepper; 1-2 teaspoons hot pepper or sriracha sauce, optional