Bring the water in a medium pot to a boil, add the vegetable stock powder and the canned corn. Cook for about 3-4 minutes on medium heat.
Let it cool off a bit, then transfer the corn and water into your blender (or alternatively use an immersion blender). Careful when working with hot liquids! Remove the small part in the lid and cover it with a kitchen towel. Blend until completely smooth.
Transfer the mixture back into the pot, add salt to taste and re-heat. If it's too thick, you can thin the soup out with more water.
Fill the corn soup into the bowl and top with sriracha (or your preferred hot sauce) to your own spiciness level and enjoy!