In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced onion and sauté for about 5 minutes, or until it becomes translucent. Stir in 2 minced garlic cloves and 1 diced jalapeño, cooking for an additional 2 minutes until fragrant.

Next, add in 3 cups of corn kernels to the pot, stirring to coat them with the aromatic mixture. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, along with salt and black pepper to taste. Cook for 2-3 minutes.

Pour in 4 cups of chicken or vegetable broth, stirring well to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat and cover the pot. Simmer for approximately 15 minutes.

Using an immersion blender, carefully blend the soup for about 30 seconds until it reaches a creamy consistency while retaining some corn pieces.

With the heat still low, stir in 1 cup of heavy cream or half-and-half, along with 1/2 cup of crumbled cotija cheese, until well incorporated. Toss in a handful of chopped cilantro and the juice of 1 lime, continuing to warm the soup for another 5 minutes.

Ladle the soup into bowls, garnishing each serving with a sprinkle of chili powder, crispy tortilla strips, and an extra lime wedge on the side.