Smoky Black Bean Bisque

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2 tablespoons extra-virgin olive oil

1/2 cup chopped carrot

1/2 cup fresh or frozen corn kernels (if fresh, from about 1 ear of corn) 

1/2 cup chopped onion

Kosher salt 

2 cloves garlic, finely chopped 

2 teaspoons chile powder 

1 teaspoon ground cumin 

Two 15-ounce cans black beans, rinsed and drained 

1 canned chipotle pepper in adobo sauce, chopped, plus 2 tablespoons adobo sauce 

1 quart (4 cups) hot vegetable or chicken stock 

2 tablespoons fresh lime juice 

Fresh cilantro leaves, for garnish 

Sour cream, for garnish