Creating Mexican Street Corn Soup is simple and straightforward. Just follow these easy steps:

1. Sauté Onion and Garlic: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

1. Add Corn: Stir in the corn kernels to the pot. Cook for about 3-4 minutes, allowing the corn to get slightly tender.

1. Add Spices: Sprinkle in the chili powder, smoked paprika, cumin, salt, and pepper. Stir well to coat the corn in the spices.

1. Pour in Broth: Add the vegetable broth into the pot and bring it to a boil. Reduce heat and let it simmer for about 10-15 minutes.

1. Blend: Carefully use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend half of the soup and mix it back in.

1. Add Coconut Milk: Stir in the coconut milk (or heavy cream) to the pureed soup. This will give it a rich, creamy flavor. Heat through for 2-3 minutes.

1. Final Touches: Squeeze in the juice of one lime to brighten the flavors. Taste and adjust seasoning if necessary.

1. Serve: Ladle the soup into bowls. Garnish with chopped cilantro, crumbled Cotija cheese, and a sprinkle of lime zest if desired. Serve with tortilla chips or strips on the side.

This straightforward recipe allows you to create a warm and inviting soup that resonates with the flavors of traditional Mexican street corn.