In a large saucepan cook onion and chipotle pepper in 1/2 teaspoon of the butter over medium heat about 5 minutes or until onion is tender. Stir in 1 1/2 cups of the corn and the broth; cook for 3 minutes more. Cool slightly.
Transfer corn mixture to a blender or food processor. Cover and blend or process until nearly smooth; set aside.
In the same saucepan cook chicken in the remaining 1/2 teaspoon butter over medium-high heat until brown. Stir in pureed corn mixture, the remaining 2 1/2 cups corn kernels, and evaporated milk. Cook and stir until heated through. Stir in cilantro.
Ladle soup into bowls. Drizzle with Roasted Red Pepper Puree and sprinkle with cheese, if desired.
Roasted Red Pepper Puree
In a blender or food processor combine roasted red sweet peppers and, if desired, smoked paprika. Cover and blend or process until smooth. Store any leftover puree in the refrigerator for up to 1 week.