Preheat oven @400°F. Drain and rinse Jackfruit then pat dry. Rinsing the jackfruit well is important to remove brine taste. Chop jackfruit up a little.
In a skillet over medium-high heat with a tsp of oil, saute jackfruit, poultry seasoning and a pinch of salt just long enough to release aromatics, approximately 2 minutes. Add 1/4 cup broth, cover and simmer for 10 minutes.
Remove pan from heat. With a potato masher, mash jackfruit until shredded consistency achieved. Remove from pan onto the baking sheet, then bake 20 minutes; set aside.
While jackfruit is baking place onion, potatoes, corn and remaining 4 cups broth in the stockpot. Heat to boiling, cover, reduce heat to medium-low and cook for 20 to 25 minutes. Remove from heat.
Remove corn from stockpot. Cut the kernels of corn from the cob. Return kernels from one cob of corn to stockpot. Add chili pepper flakes. Blend until smooth with an immersion blender(alternately use countertop blender). Stir in plant milk.
Return the rest of the corn kernels to the pot along with, jackfruit and sweet peppers. Season with salt and pepper to taste.
Return to stove over medium-low heat until heated through. Sprinkle with additional chili flakes and serve with crusty bread.