Add the first 3 ingredients to a small pot and bring to a boil. Once boiling, immediately cover and turn down to low and simmer for 25 minutes or until all the water is gone. Remove from the heat, return the lid and steam the rice for 10 minutes. Fluff with a fork.
Preheat the oven to 415°F and place all the chopped bell peppers on a pan lined with parchment paper. Keep in mind that 1 of the bell peppers is for the bowl and the other 2 are for the sauce, so try to space them a bit on the pan so you will have the right amount when making the sauce. Season with salt.
To another pan lined with parchment paper, add the broccoli and season with salt and pepper. Put both pans in the oven. Place the peppers on the middle rack and the broccoli on the lower rack. Bake for 15 minutes. Your peppers should be tender and starting to brown and the broccoli should be tender, but still firm. Cook the broccoli longer if needed until fork tender.
Add the 2 cups of bell peppers to the blender and reserve the other 1 cup for the bowl. Add all of the other "chipotle red pepper sauce" ingredients to the blender as well. Blend until completely smooth. It should be a nice smooth, creamy consistency. I started out with 1/2 cup water and you can add more if you want it thinner. Slightly warm over the stove just until warm if desired.
Heat the corn in the microwave or over the stove. Assemble individual bowls with the veggies and rice and drizzle with the chipotle red pepper sauce.