Step 1: Roast the Corn

If using fresh corn, grill or roast it over an open flame until slightly charred. If using frozen corn, sauté it in a pan with a bit of olive oil until golden brown. Set aside.

Step 2: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion and jalapeño, cooking until soft and fragrant, about 3–4 minutes. Stir in the minced garlic and cook for another minute.

Step 3: Build the Soup Base

Add the roasted corn to the pot along with the smoked paprika, chili powder, cumin, salt, and pepper. Stir well to coat the corn with the seasonings. Pour in the vegetable or chicken broth and bring to a simmer. Let cook for 10–15 minutes.

Step 4: Blend the Soup

Using an immersion blender, blend the soup until smooth or leave some texture for a chunkier consistency. If using a regular blender, carefully transfer the soup in batches and blend until smooth, then return to the pot.

Step 5: Add the Creamy Ingredients

Lower the heat and stir in the heavy cream, sour cream, and lime juice. Let it simmer for another 5 minutes, stirring occasionally. Taste and adjust seasoning as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder or Tajín seasoning. Serve with lime wedges and crispy tortilla strips for added texture.