Cook onion and green pepper in olive oil over medium heat until onion is tender.
Stir in vegetable broth and potato.
Bring to boiling; reduce heat. Cover and simmer 10 minutes.
Stir in corn and cook over medium heat, 10 minutes more, stirring occasionally.
In a small bowl combine soy milk, flour, salt, and pepper. Add to corn mixture.
Increase heat to medium-high and cook, stirring, until thickened and bubbly.
Cook and stir 1 minute more.
Serve in individual bowls; garnish with cilantro as desired.