Preheat oven to 450°F. Line a large baking sheet with parchment or a silicone baking mat, and set aside.

Rub the remaining oil on the ears of sweet corn. Sprinkle with remaining salt and black pepper. Spread ears onto the second half of the prepared baking sheet.

Place the baking sheet in preheated oven and roast for 25-30 minutes, flipping both the cauliflower and corn halfway through baking. They are finished roasting when the cauliflower is fork-tender and golden brown, and the corn is bright in color and tender. Remove from the oven and set aside.

Heat a large soup pot or Dutch oven over medium-high heat, and cook the bacon until crisp—or about 5 minutes per side. Remove bacon to a paper-towel lined plate to cool. Crumble bacon, and then set aside. Reserve 2 tablespoons of bacon grease in the pot.

Add the onion, garlic, and thyme to the bacon grease in the pot. Sauté until tender and fragrant, about 5 minutes.

Add in the chicken or vegetable stock, potatoes, and bay leaf. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes, or until the potatoes are very tender (losing their shape).

While the soup is simmering, use the knife and bowl method to slice the kernels off the cooked corn cobs. Reserve some of the cooked corn for garnish, if desired.

Add the cooked cauliflower, corn kernels, and coconut milk to the pot. Heat until just warmed through, and then remove from heat. Remove and discard the bay leaf.

Using an immersion blender, blend until as smooth or chunky as desired (I like it mostly smooth with a few chunks).

Taste for seasoning, adding additional salt and pepper if needed. Serve immediately topped with crumbled bacon, reserved corn kernels, and green onions or fresh minced parsley.