If using fresh corn, remove husks and silk. Trim the bottom of the cob. Stand each ear upright and use a sharp knife to remove kernels. Scrape the cob to release corn milk. Set aside.

In a large stockpot, heat olive oil over medium-low heat. Add onion and cook until translucent, about 5-8 minutes.

Add bell peppers and cook for 3 minutes. Add sweet potato, season with salt and pepper, and cook for 5 minutes.

Stir in flour, coating the vegetables. Cook for a few minutes.

Add vegetable stock and bring to a boil. Add corn cobs (if using fresh corn). Cover and cook for 5-8 minutes, or until potato is almost tender.

In a small saucepan, heat cream and saffron over low heat for 5 minutes.

Add saffron cream, corn kernels (and corn milk if using fresh corn) to the stockpot and simmer for 5 minutes. Adjust seasoning.

If using fresh corn, scrape any remaining corn from the cobs into the pot.

Serve in bowls, garnished with scallions and chives.