Place 3 cups of frozen corn, onion, garlic, jalapeno halves, red and yellow bell peppers, green chiles, chili powder, salt, liquid smoke, and 3 cups of broth into the pressure cooker. Cook on HIGH pressure for 4 minutes with QUICK RELEASE. Remove the jalapeno halves; set aside and let them cool. Chop finely when they are cooled. In the meantime, place the soup (in batches if necessary) into a high-speed blender and blend until smooth and creamy. Return the blended soup to a large pot or back into the pressure cooker pot. Add in the chopped jalapeno and 1 more cup of frozen corn. If desired, add greens in now to wilt. Set the pressure cooker to WARM, and cover the top. Let it simmer for another 10 or so minutes before serving. Add chopped cilantro for garnish.