Melt butter in large pot over medium heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juice to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to a boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add smoked trout, frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro if desired.
Recipe provided by Ohio Aquaculture Association.