Heat oil in a large pot. Add the leeks and garlic and season with salt and pepper. Saute on medium heat until softened, around 3-5 minutes.
Add the carrots and bell peppers and saute for a couple minutes. Add the fire roasted tomatoes, stir to mix, then add the bell pepper, corn kernels, cumin, smoked paprika, oregano and thyme. Stir to mix, add 2 cups of vegetable stock, and let everything come to a boil.
Cover and let the chili simmer for 40 minutes or until thick. The carrots should be tender. If it's too thick for your liking, thin it out with some more stock.
Serve hot with a dollop of avocado crema.
Place all of the ingredients in a food processor and process into a very smooth paste.