1) Put 280g of the corn and the milk into a blender or food processor, until smooth. Set aside.
2) Heat the oil in a large soup pot over a medium-high heat. Add the onion, pepper, and courgette and cook, stirring until the vegetables are tender, about five minutes. Add the remaining corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.