Water saute the onion and garlic until very soft. Add the corn kernels and cook on a high temp until brown. (They will actually be sticking to the pan) Add the water and potatoes. Boil for about 15 minutes or until the potatoes are tender. Puree 2 to 3 cups of the soup with the zucchini and add back into the pot. Blend the liquid smoke, nutritional yeast, soy milk & cashews in a blender until smooth. Stir back into the pot. Add in the roasted red pepper and parsley, season with freshly ground pepper. Heat through & serve.