Heat a large skillet over medium-high heat, and add all of the corn. Let corn cook until starting to toast and turn golden brown, about 5-10 minutes. Put toasted corn in a medium bowl, and set aside.
2 ¼ cups frozen corn
Heat the oil in a large pot over medium heat. Add the red pepper, onion, and carrots, and cook until slightly softened, 5 to 7 minutes.
1 tablespoon olive oil, 1 red bell pepper, 1 small red onion, 3 carrots
Reserving ¼ cup of the toasted corn, add the remaining 2 cups corn and garlic powder to the veggies, and cook an additional minute.
½ teaspoon garlic powder, 2 ¼ cups frozen corn
Add the broth, Sriracha, thyme sprigs, and bay leaf. Bring to a boil, then lower the heat and simmer for 35 minutes.
Remove and discard the thyme stems and bay leaf. Remove 1 cup of the vegetables, and set aside. Working in batches, transfer soup, half at a time, to a blender, and blend until smooth. Or, use a handheld immersion blender to blend slightly.
Stir in the milk, salt, reserved veggies, and gnocchi. Cook for an additional 3 to 5 minutes, until soup is heated through and gnocchi is cooked.
¼ cup milk, ½ teaspoon salt, 12 ounces gnocchi
Taste for seasonings, and add pepper to taste. Ladle the soup into bowls and garnish with reserved corn and additional thyme leaves.
freshly ground black pepper, Additional Fresh thyme for garnish