In a blender, combine the sweet corn, cucumber, red bell pepper, red onion, tomato juice, olive oil, red wine vinegar, garlic powder, salt, black pepper, and cayenne pepper (if using). Blend until smooth, but leave some texture if desired.

Taste and adjust seasoning if necessary. If the gazpacho is too thick, add a little more tomato juice to reach your desired consistency.

Transfer the mixture to a large bowl or pitcher and refrigerate for at least 1 hour to chill and allow flavors to meld.

Serve the gazpacho in bowls, garnished with fresh cilantro or basil.