In a 12-inch nonstick skillet, heat the corn over medium-high heat for 5 minutes, stirring occasionally until lightly browned; set aside.
In a large saucepan, heat oil over medium-high heat. Cook onion in oil for 5 minutes, stirring occasionally until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover, simmer for 12 minutes or until potatoes are tender.
Meanwhile, in another saucepan, melt butter over medium heat. Add flour; cook and stir 1 minute. Gradually stir in half-and-half, salt and pepper. Cook until thickened. Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken, and roasted peppers. Heat to boiling; reduce heat to low. Simmer 5 minutes. Serve hot.