Coat 4 or 5 quart dutch oven with cooking spray. Heat over medium heat about 1 minute. Add onion and leek, cook about 5 minutes or until tender stirring occasionally.

Add corn. Cook about 5 minutes or until corn softens. Add 1 can of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender. Remover from the heat and cool slightly.

Transfer half the corn misture to blender, blend until smooth. Return pureed mixture to dutch oven.

Add the remaining 1 can of broth, the sweet pepper, black pepper and cayenne pepper. Heat through. Garnish with snipped fresh chives and black pepper.