Spicy Corn and Coconut Soup

ears yellow or bicolor corn

olive oil

shallots, thinly sliced into rings

garlic cloves, minced

(1-inch) piece ginger, peeled and minced

Serrano (or other hot) pepper, minced

small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes

vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)

full-fat coconut milk

lime juice (from 1/2 lime)

Kosher salt, to season

Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges, more sliced Serrano chiles, to serve (optional)