Heat 1 tbsp. olive oil over medium heat in skillet.
Add diced onion and half of the corn.
Cook 8 - 10 minutes till corn is starting to lightly char and turn brown. Set aside.
Meanwhile in soup pan heat remaining olive oil over medium low heat.
Add diced jalapeno, garlic, chili powder, & cumin.
Cook about 1 minute till fragrant.
Add vegetable broth, reminder of corn & bring to boil, reduce heat and then simmer about 10 minutes.
Remove from heat and using an immersion blender purree the soup.
Add greek yogurt and blend again.
Add salt & pepper to taste and stir in the charred corn.
Top soup with fresh crumbled feta, cilantro, & red chili pepper flakes.