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In a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic, and jalapeno in margarine until tender but not brown, about 5 minutes.
Stir in broth, potatoes, cumin, salt, pepper, and red pepper. Bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook according to package. Drain and set aside.
In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium, and cook until thickened and bubbly.
Stir in corn, half-and-half and tortellini and heat through. Serve.
