Sauté the carrots, celery and onion in a pan with the olive oil for 5-10 minutes.
Add the chicken and keep on cooking for an additional 5 minutes until the chicken browns a little, this will give so much flavor.
Add the water, the corn cobs and some salt and pepper to taste. Bring to boil, then simmer for 15-20 minutes.
Remove the chicken from the soup and let it cool a little. Discard the cobs. Remove the skin and bones form the chicken and shred it. Bring back to the pot, add corn kernels and cook for 2 more minutes. I like it better when the corn is still on the crunchy side, so I barely cook it for 1 minute.