2. Grill or broil the corn until it turns golden brown. Set aside to cool.
3. Heat the oil in a soup pot over low heat. Add the onion, celery, thyme and bay leaf and cook until the vegetables are soft, about 10 minutes.
4. Meanwhile, slice the corn kernels from the cob.
5. Dice the potatoes and add them to the soup pot with the vegetable broth. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, corn and dill and heat thoroughly. Remove and discard the thyme and bay leaf. Adjust the salt and pepper and serve.