Thai Shrimp & Corn Chowder

Name: Thai Shrimp & Corn Chowder
Cuisine: Asian, Thai
Ingredients: 5 ears of corn, shucked; 3 tbsp. butter; 1 large leek or 2 medium leeks—trimmed, halved lengthwise, and cut into 1/4-inch half-moons; 1 red bell pepper, cut into 1/4-inch cubes; 2 red or green chiles (such as jalapeño or Fresno), finely chopped; 1 1/2-inch piece of fresh ginger, peeled and chopped or cut into matchsticks; 4 large cloves garlic, chopped or grated; 3 tbsp. red curry paste; 1 quart chicken stock or vegetable stock; 1 can (14 oz.) unsweetened coconut milk; 1 tbsp. fish sauce; 1 lb. medium to large shrimp, peeled and deveined, tails removed; 2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges for serving; 1 cup fresh Thai basil or regular basil, torn or sliced into thin ribbons; ¼ cup fresh mint leaves or cilantro leaves, chopped