Toss sweet potatoes in 1 tbsp. olive oil and spread on foil lined baking sheet. Season with salt and pepper to taste. Roast in 400 degree oven until fork-tender and browned. (about 20-25 minutes)
Roast the pepper over the burner on your stove. You can hold it with tongs. Be careful. You want it to blacken and soften. When it is charred evenly, put it in a bowl and cover with plastic wrap. You should see the steam build up in the bowl. Leave it there for 3-5 minutes and then rub the pepper with paper towel to remove the charred bits. Seed and stem the pepper, chop it and set it aside.
While potatoes are roasting, heat 1 tbsp. olive oil in dutch oven or large soup pot over medium heat add chopped andouille sausage and sauté until browned. Remove the sausage from the pot, and add the onions and carrots to the pot. You will add the sausage back to the soup before serving.
The onions and carrots need to be soft and well caramelized. Watch that they do not burn. Add the garlic after the onions and carrots have turned golden so the garlic will not burn as they finish cooking together. Season with salt and pepper.
The potatoes should be done and now need to go into the pot with the onions and carrots. Add the chopped pepper at this point as well.
Pour in the 4 cups of broth, and add the seasoning blend. Bring to a simmer.
Now to make it creamy. Use a ladle to scoop out 2-3 cups of the broth and potatoes into a blender to puree it and then add it back to the soup pot. If you want your soup creamier, blend more. I like to have some chunks of potatoes left.
Add the corn and sausage. Let simmer for 10-15 minutes for flavors to blend. Taste and adjust seasoning to your liking.