Husk the corn and remove the kernals. Place the kernals of corn into a bowl and then using a butter knife, scrap the "juices" from the remainig ear of corn. Set the bowl aside until ready to add to the soup.
In a stockpot saute the onion, garlic, celery, and carrots with oil for 3-5 minutes over medium heat while stirring frequently to prevent sticking or burning.
Add in the bell pepper and flour and stir until all of the vegetables are coated in the flour.
Pour in the vegetable broth and mix until the flour and vegetables are combined.
Pour in the smoked paprika, thyme, corn kernals and juice, bay leaf potatoes, oat milk, and salt and pepper.
Mix together until combined and bring to a boil.
Once boiling reduce the heat and allow the soup for simmer for 15-20 minutes, or until the potatoes are fork tender.
Remove the bay leaf and then transfer half of the soup to a blender or use a hand blender and blend until to smooth.
Pour the pureed soup back into the soup pot and stir to combine.