Let’s turn these ingredients into a bowl of comfort:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
2. Add the corn kernels to the pot, stirring occasionally until they are slightly charred, which should take about 7 minutes.
3. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
4. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can carefully transfer the soup to a countertop blender in batches.
5. Stir in the heavy cream, smoked paprika, and ground cumin. Season with salt and pepper to taste.
6. Simmer the soup for another 5 minutes. If you like it spicier, add the chopped jalapeño at this point.
7. Serve hot, garnished with crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice for that perfect finishing touch.

One trick I learned from years of cooking alongside my grandmother is to always taste as you go. Each ingredient harmonizes differently, so adjust the spices and seasoning to suit your palate.