Cut corn from cobs to make about three cups kernels. Cook corn in 12-inch skillet over high heat 5 minutes or until brown in spots, stirring occasionally. Remove corn to bowl.
Heat oil in same skillet over medium heat. Add bell pepper, onion, carrot, celery and garlic; cook 5 minutes, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in chicken broth, TABASCO® Green Sauce and corn. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes. Stir in half-and-half and salt; heat through.
Garnish with sliced green onions.
Makes 4 servings.