Bring corn, scallions, cilantro, broth and salt to a boil. Simmer for 30 minutes. Saute in oil, onions, poblano, anaheim, garlic and salt. Saute for 5 minutes. Cover and reduce heat. Simmer for 10 minutes. Place roasted peppers and tomatoes in blender. Puree. Add this to the onion mixture. Combine the soup with the onion mixture. Add lime juice, salt and cayenne. Simmer for 2 minutes. Serve topped with tortilla strips or chips.