Char the corn: Heat a large skillet or grill pan over high heat. Add 1 tablespoon oil and 3 cups corn. Cook 4–6 minutes, stirring occasionally, until kernels blister and brown. Set aside.

Sweat the aromatics: In a heavy pot, melt butter over medium heat. Add onion and jalapeño with a pinch of salt. Cook 5–6 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.

Bloom the spices: Stir in cumin, smoked paprika, and chili powder. Cook 30–45 seconds to wake up the oils.

Build the base: Add remaining 3 cups of corn, then pour in broth. Bring to a simmer and cook 10 minutes.

Blend for body: Transfer about half the soup to a blender and blend until silky. Alternatively, use an immersion blender in the pot.

Make it creamy: Return blended soup to the pot. Stir in charred corn, heavy cream, and crema. Simmer gently 3–4 minutes.

Finish strong: Stir in lime zest, half the lime juice, Cotija, and cilantro. Adjust seasoning with salt, pepper, and lime.

Serve and garnish: Ladle into bowls, topping with extra Cotija, cilantro, a squeeze of lime, Tajín, and crushed tortilla chips.