Start by heating the butter in a large soup pot over medium heat. Once melted, add the diced onion and sauté for 4–5 minutes, or until the onion becomes translucent and fragrant. Stir in the minced garlic and continue to cook for another 1–2 minutes, being careful not to let the garlic burn.

Next, sprinkle in the chili powder and cumin. Toasting the spices in the butter helps release their aromatic oils, which intensifies the soup’s flavor. Stir everything well, ensuring the spices coat the onions and garlic evenly.

Now add the corn to the pot and stir to combine. Cook the corn for 5–6 minutes, allowing it to absorb the spices. Then pour in the chicken broth and bring the mixture to a simmer. Reduce the heat and let it cook for about 10–12 minutes, giving the corn plenty of time to soften and the flavors to meld.

At this point, you have the option to partially blend the soup using an immersion blender or by transferring half the soup to a standard blender. This creates a thicker, more luxurious texture while still retaining some chunks of corn for added bite.

Once your preferred texture is achieved, lower the heat and add the cream cheese. Stir continuously until the cheese is fully melted and the soup is smooth. Pour in the heavy cream and lime juice, then season with salt and pepper. Let the soup gently heat for another 3–4 minutes, then it’s ready to serve.

Ladle the soup into bowls and top with crumbled Cotija cheese, fresh cilantro, and any optional garnishes you enjoy. The contrast of creamy soup and zesty toppings will elevate every bite.