Creating Mexican Street Corn Soup is simple and straightforward. Follow these steps:

1. Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add diced onion, cooking until translucent. Stir in minced garlic and cook for an additional minute.
2. Add Corn: Incorporate the corn kernels into the pot. Stir well to combine with the onion and garlic mixture.
3. Season: Sprinkle chili powder and smoked paprika into the pot. Season with salt and pepper, adjusting to your taste preferences.
4. Pour Broth: Add the vegetable or chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes.
5. Blend Soup: Using an immersion blender, blend the soup until smooth. You can also transfer the soup to a standard blender in batches, if preferred.
6. Add Cream: Once blended, return the soup to the pot over low heat. Stir in the heavy cream or coconut milk, fully incorporating it into the mixture.
7. Finish Cooking: Allow the soup to warm through without boiling it again—this will keep the texture creamy.
8. Taste and Adjust: Before serving, taste the soup and adjust seasonings as desired.
9. Serve: Ladle the soup into bowls and garnish with fresh cilantro, crumbled cotija cheese, and a squeeze of lime juice.