Chilled Roasted Corn Soup with Adobo Swirl

In a heavy bottom skillet, heat 1 Tablespoon olive oil. Add 3 cups corn and garlic; saute on Medium-High heat until corn begins to brown. Add onions and 2 cups stock; bring mixture to a boil. Reduce heat to medium and simmer until corn is tender, about 2 minutes. Working in batches, puree soup in blender until almost smooth. Add lime juice and enough of the remaining stock to reach desired thickness. Salt and pepper to taste. Cover and refrigerate until chilled. In small bowl, whisk together remaining oil with adobo sauce; blend well. Before serving, gently fold in Chicken of the Sea® Tuna into chilled soup. Divide soup among serving bowls. Swirl in adobo oil and/or Creme Fraiche. Makes 4 to 6 servings.