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Slice the corn off the cob. Stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands. Set aside both the fresh corn and the empty corn cobs.
Add the vegan butter to a pot along with the chopped onion and sauté until the onions are softened.
Add in the crushed garlic and dried thyme and sauté with the onions.
Add the all purpose flour and stir in, then add in the vegetable stock, light coconut milk and coconut cream and whisk together.
Add in the peeled chopped potatoes, the empty corn cobs (you don't need to use all of them, just as many as can comfortably fit in the pot) along with the bay leaf.
Bring to a simmer and then cover the pot and let everything cook for around 25 minutes until the potatoes are soft.
Remove the corn cobs and the bay leaf.
Add the fresh corn and let it cook for 5 minutes and then add in the chopped green onions and stir in. Add the salt and sprinkle on some black pepper to taste.
Serve with more chopped green onions on top and a sprinkle of ground black pepper.