How to Make It
In a large saucepan, cover the corn cobs with the water and bring to a boil. Add the bay leaf and simmer over moderately low heat for 40 minutes. Strain the corn broth into a bowl.
Meanwhile, roast the Anaheim chile directly over a gas flame or under a broiler until charred all over. Transfer the chile to a bowl, cover with plastic wrap and let steam for 5 minutes. Discard the charred skin, stem and seeds and cut the chile into 1/4-inch dice.
In a large saucepan, heat the oil. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the corn, season with salt and pepper and cook for 1 minute. Add the reserved corn broth and bring to a boil, then simmer over low heat until the corn is tender, about 10 minutes.
Set a strainer over a large bowl. In a food processor, puree the soup in batches until smooth; strain it into the bowl.
Return the soup to the saucepan, add the half-and-half and simmer for 5 minutes. Stir in the chile and season with salt and pepper. Ladle the soup into bowls, top with the Manchego and serve.