Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

Add cauliflower, corn, chipotle peppers, cumin, and smoked paprika to the pot. Stir to combine.

Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cauliflower is tender.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.

Return the soup to the pot and stir in coconut milk. Heat through, but do not boil.

Season with salt and pepper to taste.