Pre-heat oven to 425 degrees F.
Place pepper and jalapeno pieces on a parchment or silpat-lined baking sheet and roast for 25 minutes (until the edges are beginning to blacken).
While the peppers are roasting, add the corn, potatoes, broth, and seasonings to a large saucepan.
Bring mixture to a low boil and cook for 10-12 minutes until the potatoes are tender. Turn the heat off.
Place HALF of the soup mixture into a high-speed blender along with all of the red/yellow peppers (but NOT the jalapeños). Blend until very smooth. Pour mixture back into the soup pot and stir well.
Chop the jalapeños into small pieces and add to the soup pot, along with the black beans.
Warm over medium-low heat for another 5 minutes and serve!