Heat the oil in a large saucepan, and add the onion, garlic, celery and red chilli. Cook over a medium-low heat for 5-10 minutes, until soft.
Add the chilli powder and corn, and cook for a further minute or two before pouring in the vegetable stock.
Use an immersion blender to roughly blend the soup - it's best if you leave some parts chunky. Add the coconut milk, and bring to a gentle simmer. When the soup is piping hot, serve it with plenty of fresh parsley.