Preheat a grill on medium high (can also use oven broiler). Cook the corn on all sides until tender and nicely charred all around. Then slice off the corn kernels.
Heat a pot over medium heat. Once hot, add the oil. Saute the onion and garlic until softened. Stir in the tomatoes, broth, paprika, and sage. Season with salt and pepper to taste and bring to a simmer, stirring occasionally, to build flavor. Once the soup is flavorful, stir in the corn.