Wrap the garlic in tinfoil and bake in oven at 375°F for 45 minutes or until soft. Finely chop the serranos and dice the onion and potato into ¼-inch cubes. In a saucepan, sauté the onions and serranos in oil for 5 minutes on medium heat. Add the spices and the potatoes and sauté for 5 more minutes. Add 1 cup of water and simmer for 10 minutes. Add the rest of the water, corn and miso. Cover and simmer on low for 10 minutes. Transfer ¾ of the mixture to a food processor or blender, add the garlic and blend until creamy. Transfer back to the soup pot and mix well. Add salt and pepper to taste, a shot of Bragg™, or a splash of red wine. Cover and let sit for a few minutes. If you want the chowder creamier, substitute 2 cups of soy milk for 2 cups of water.