When the chilies have cooled, chop coarsely and discard the stems and seeds. Place the 2 cups of corn and ancho chilies in a blender along with 2 cups of vegetable stock. Blend until pureed well.
Add the mixture in the blender along with the remaining vegetable stock, carrots, red potatoes and spices. Stir to mix up. Cover with a lid and cook for about 10 minutes, until potatoes and carrots are close to tender.
Add the coconut milk, remaining 1 cup corn, salt and pepper, and cook for an additional 10 minutes or potatoes are cooked. Taste and adjust seasoning.
Thin out with water or vegetable broth to desired consistency.