Chop the onion and mince the garlic, ensuring everything is ready to go.

In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion and sauté for about 3–4 minutes until translucent.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the corn kernels and cook for a couple more minutes, allowing them to soften slightly.

Sprinkle in the chili powder, cumin, salt, and pepper, mixing well to coat the corn and aromatics.

Add the vegetable broth to the pot. Bring it to a simmer, and let it cook for about 10 minutes to allow the flavors to combine.

Using an immersion blender, blend the soup until it reaches your desired creaminess.

Stir in the heavy cream (or coconut milk) and lime juice, adjusting seasoning as needed. Let it simmer for another 5 minutes.

Ladle the soup into bowls, garnishing each with cilantro, crumbled cotija cheese, and a dollop of sour cream if desired.