• 4 cups corn kernels (fresh, frozen, or canned)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• ½ cup crumbled cotija or feta cheese
• 2 tablespoons fresh cilantro, chopped
• Optional: lime wedges for serving

1. Sauté the aromatics:
   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Add minced garlic and sauté for another minute.
2. Add the corn and spices:
   Stir in the corn, smoked paprika, chili powder, salt, and pepper. Cook for 2-3 minutes to allow the flavors to blend.
3. Add the broth:
   Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 10-12 minutes.
4. Blend the soup (optional):
   For a creamier texture, use an immersion blender to partially blend the soup, leaving some corn kernels whole for texture.
5. Add cream and cheese:
   Stir in the heavy cream and half of the crumbled cotija cheese. Cook for another 2-3 minutes until heated through.
6. Serve:
   Ladle the soup into bowls, sprinkle with the remaining cheese and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

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