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Preheat oven to 375°F (190°C).
Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. Remove from oven and set aside.
Heat a large heavy-bottomed pot over medium-high heat. Add the oil, shallots and cayenne and sauté for 2 minutes until the shallots have softened, stirring from time to time.
Add the corn and continue to sauté for 2 or 3 minutes until the corn is translucent, stirring frequently.
Add the stock, coconut milk and salt and bring to a boil. Once boiling, reduce heat to medium/medium-low, cover the pot and simmer for 10 minutes until the corn is tender.
Purée the soup with a stick blender or food processor until very smooth – about 2 to 3 minutes – then strain in a medium-meshed sieve. Discard the pulp and adjust the seasoning if needed.
Cool the soup to room temperature. Once cooled, transfer to a container and refrigerate until well chilled, for a minimum of 4 hours or up to 3 days.
Using a mandoline, slice the jalapeño crosswise in paper-thin slices.
Spoon the soup in bowls. Garnish with the toasted coconut flakes and the jalapeño slices, sprinkle with the smoked salts and serve.