Preheat broiler. Lightly coat whole peppers in olive oil and place on a baking sheet. Allow the skin to blister and blacken on each side under the broiler, rotating the peppers and roasting for approximately 10 minutes per side.
Place peppers in a bowl, cover with plastic wrap, and let sit for 20 minutes. After peppers have cooled, peel and discard the skin, stems, and seeds. Roughly chop into pieces.
In a pot, sauté diced onion in olive oil over medium heat until translucent. Add garlic and deglaze with a splash of white wine. Add chicken stock, peppers, thyme, and crushed red pepper and simmer for 30 minutes.
While simmering, heat olive oil in a large pan over medium high heat. Roll around a cleaned ear of corn until charred. The same can be done with frozen corn. Whole ears of corn can also be grilled, if desired.
Using a slotted spoon, transfer the pepper mixture to a food processor or blender and blend until smooth. Add more stock if necessary to thin out the soup. Pour into a bowl, top with charred corn and cleaned crab meat. Serve hot or cold and enjoy!