Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and bell pepper. Cook until softened, about 3-4 minutes.

Add the minced garlic, salt, black pepper, and red pepper flakes. Cook for another 30 seconds until fragrant.

Pour in the chicken stock. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 5 minutes.

Stir in the cooked chicken and frozen corn. Bring the soup back to a gentle boil. Stir in the barbecue sauce and cook until the soup is heated through.

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.