Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add 1 diced onion and sauté for about 5 minutes, stirring frequently, until it becomes translucent.

Stir in 2 minced garlic cloves and 1 diced jalapeño, cooking for an additional 2 minutes.

Add 4 cups of corn kernels to the pot, along with 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, salt and black pepper to taste. Cook for about 3 minutes.

Pour in 4 cups of chicken or vegetable broth, stir gently, and bring to a gentle boil. Then reduce heat to low and let it simmer for 15 minutes.

Use an immersion blender to partially blend the soup, leaving some corn pieces intact for texture.

Stir in 1 cup of heavy cream or half-and-half and 1 cup of crumbled cotija cheese. Warm through on low heat for about 5 minutes.

Remove from heat and stir in juice of 1 lime and chopped cilantro. Adjust seasoning if needed.

Ladle the soup into bowls and garnish with chili powder, tortilla strips, or crushed tortilla chips.