Chop the cauliflower into florets and steam until tender. You can do this on the stove or in the microwave.
Heat olive oil or ghee in a large Dutch oven over medium heat. Add half the steamed cauliflower florets, onion, garlic, carrot and celery. Saute for a few minutes, then add salt, onion and garlic powder, paprika, cumin, thyme and oregano. Cook until veggies are softened, about 10 minutes.
To a blender, add coconut milk, remaining cauliflower, PureLean Fiber powder, and half the roasted corn. Blend well, adding water as needed to thin mixture.
Add the cauliflower mixture and remaining corn to chowder pot and bring to a gentle boil.
Saute until ready to serve, adjust seasoning as needed.