Heat coconut milk, chicken stock and chicken base in saucepan.

Cut the kernels from the ears of corn, scraping the cobs with the back of a butter knife to get the juicy stuff.

Add that to the pan along with the fish sauce, brown sugar and curry powder, stirring to mix, and cooking just until the corn is tender.

Whisk the cornstarch into the milk and stir into the soup, heating to a boil; boil for one minute.

Serve warm or chilled.