Make the corn broth: Stand each ear of corn upright in a large bowl and slice downward with a sharp knife to remove the kernels. If the cobs release any corn milk, scrape it out with the back of a knife and save it with the kernels. Snap the cobs in half and add them to a pot with 5 cups vegetable broth. Bring to a boil, then simmer for 10 minutes. Remove and discard the cobs.

Cook the vegetables: Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, 2 medium carrots, and 1 stalk celery (all chopped). Cook for 5 minutes, stirring occasionally, until softened. Stir in 3 cloves garlic (minced), 1½ teaspoons smoked paprika, and ⅛ teaspoon cayenne pepper and cook for 30 seconds, until fragrant.

Simmer the chowder: Add 12 ounces potatoes (diced), corn kernels, 1 can of drained and rinsed butter beans, 1 teaspoon salt, and ¼ teaspoon black pepper. Pour in the corn broth and simmer for 15 minutes, or until the potatoes are fork tender.

Blend until creamy: Transfer about 2 cups of the soup to a blender. Add 1½ cups Greek yogurt and the remaining can of drained and rinsed butter beans. Blend until smooth, then pour it back into the pot and stir well. If needed, warm the soup gently over low heat, but don't let it boil.

Garnish and serve: Ladle into bowls and top with sliced green onions, chopped sun-dried tomatoes, and black pepper. Finish with a generous squeeze of fresh lemon juice. If you like, add crumbled feta, shredded cheddar, or grated Parmesan. The cheese is optional—the lemon isn't.