Preheat the oven to 200°C.
Roast the sweetcorn on a baking tray for 20 minutes and let cool.
Cut the kernels from the cobs and set aside.
Boil the halved cores in water for 20 minutes, then strain and reserve the stock.
Reduce the oven temperature to 160°C.
Season the wood pigeon and brown in a hot frying pan with 15ml of oil.
Transfer the pigeon to the oven and roast for 10 to 12 minutes.
Rest the pigeon crowns for 12 minutes after cooking.
Blanch the onions and carrots in boiling water for 3 minutes, then refresh in ice water.
Fry the bacon in the remaining oil until crisp, then sauté the onions for 2 minutes.
Add 300ml of corn stock, the kernels, and carrots, then simmer for 5 minutes.
Stir in the butter and seasoning before carving the pigeon meat from the bone.
Serve the soup in bowls topped with the pigeon meat.