Prepare ingredients by shucking corn, cleaning the leek, and gathering spices.

Sauté leeks in butter over medium heat for about 5 minutes until soft.

Add corn kernels and cook for another 6-8 minutes, then add garlic, turmeric, and curry powder and cook for 1 minute.

Pour in vegetable stock, bring to a simmer and cook for 6-8 minutes.

Blend the mixture with lime zest and juice until smooth, then chill for at least 1 hour.

Make cilantro oil by blending cilantro, olive oil, green onion, and garlic, then strain.

Prepare pickled peppers by combining vinegar, sugar, and salt, then add sliced peppers and cool.

Serve chilled gazpacho garnished with pickled peppers, cilantro oil, sour cream, and pumpkin seeds.