Preheat oven to 450°F.
Coat corn ears with 2 tablespoons EVOO, salt, pepper and oregano or marjoram. Roast in oven to brown the edges and develop the corn sugars. Let cool to handle. Scrape kernels and reserve.
Bring a medium pot of water to a boil. Score tomato skins with a knife and add them to the boiling water for a count of 30. Remove to bowl of cold water and cool. Drain and peel; chop and reserve.
Heat a large Dutch oven or your favorite soup pot over medium-high heat with a couple of tablespoons EVOO, a couple of turns of the pan. Add carrots, celery and onions, and season with salt and pepper. Cook to soften them up a bit, then add in zucchini, garlic, chilis, thyme, bay and peppers. Cook vegetables 10 minutes or so, stirring frequently.