Step 1: Sauté Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, minced garlic, and jalapeño. Sauté until the onion is translucent, about 5 minutes.

Step 2: Add Corn and Spices

1. Stir in the corn, ground cumin, smoked paprika, salt, and black pepper.
2. Cook for another 5 minutes, allowing the flavors to develop.

Step 3: Simmer with Broth

1. Pour in the chicken or vegetable broth and bring to a boil.
2. Reduce heat and let the soup simmer for 15 minutes.

Step 4: Blend the Soup

1. Use an immersion blender to partially blend the soup for a creamy texture while keeping some corn pieces intact.
2. Alternatively, blend half of the soup in a blender and return it to the pot.

Step 5: Incorporate Cream and Cheese

1. Stir in the heavy cream and crumbled cotija cheese.
2. Simmer until the cheese melts and the soup is heated through.

Step 6: Final Touches

1. Add fresh lime juice and chopped cilantro, stirring to combine.
2. Adjust seasoning with more salt and pepper if needed.

Step 7: Serve and Enjoy

1. Ladle the soup into bowls.
2. Garnish with a sprinkle of chili powder and serve with tortilla strips or chips if desired.