Put the red peppers on the cookie sheet and put it in the oven.
Allow the skin to blister and turn completely black, turning the peppers as needed.
(This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers’ skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
Allow to sit for 10 minutes.
Remove the skin by peeling it off with your fingers.
Cut the top off, get rid of the seeds, and then dice.
Put as much corn as will fit in a single layer of a lined cookie sheet.
Put in the oven for a minute or two, rotating if necessary.
Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
Peel the sweet potatoes, slice into round slices of an even thickness (about ¼ inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
Add olive oil to a large pot on med heat.
Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
Add spices, adjusting to you’re your taste.
Allow to simmer for a while (20 minutes to an hour or two).
Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.