Creating Mexican Street Corn Soup is a straightforward process if you follow these simple steps:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and jalapeños, cooking until soft (about 5 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
2. Add Corn: Incorporate the corn kernels into the pot, stirring well to combine. Allow the corn to cook for about 2-3 minutes.
3. Season: Sprinkle in smoked paprika and ground cumin, mixing well. This will infuse the corn with smoky flavors.
4. Add Broth: Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
5. Blend: Use an immersion blender to puree the soup for a smoother texture, or carefully transfer it to a blender in batches. If you prefer a chunkier soup, blend only half of the mixture.
6. Finish with Cream: Return the soup to low heat and stir in the heavy cream (or coconut milk). Add lime juice and season with salt and pepper to taste. Heat through for another 5 minutes.
7. Serve: Ladle the soup into bowls, garnishing with fresh cilantro, crumbled cheese, and tortilla strips or chips for texture.