Creating a delicious bowl of Mexican Street Corn Soup is simple. Follow these steps to achieve the perfect consistency and flavor:

1. Sauté Vegetables: In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

2. Add Corn: Stir in the corn kernels, smoked paprika, and cumin. Cook for 3-4 minutes, allowing the corn to slightly caramelize and develop flavor.

3. Pour in Broth: Add the vegetable or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

4. Blend the Soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest for added texture.

5. Stir in Cream: Return the pot to low heat and stir in the heavy cream. Allow it to warm through for about 5 minutes, but do not let it boil.

6. Season to Taste: Add lime juice, salt, and pepper to taste. Adjust the seasoning as needed to suit your preference.

7. Serve: Ladle the soup into bowls and garnish with crumbled cotija cheese, fresh cilantro, and a wedge of lime.