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With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add broth, water, miso, onion, garlic and cayenne. Peel, pit and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.
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Use tongs to remove and discard corn cobs; cool soup to room temperature. Puree half of soup in a blender and return to pot. Stir in almond milk. To serve soup hot, reheat gently over medium heat, stirring frequently; do not allow to boil. To serve cold, refrigerate until chilled.
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