Combine the cashews and broth in a blender and blend until smooth. Set aside.
Heat the oil in a large pot over medium heat. Add the Veggies and peppers. Sauté for 6-8 minutes.
Add cashew mixture and spices, bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until potatoes are tender.
Add 2 cups of the corn, almond milk, coconut milk, lime juice and liquid smoke to a blender and blend until smooth.
Add corn mixture, the remaining corn, salt and pepper to the pot. Simmer until corn is heated through.