In a large pot, melt 2 tablespoons of unsalted butter over medium heat until bubbling. Add 1 chopped yellow onion and sauté until translucent, about 5 minutes. Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Cook for an additional minute.

Incorporate 4 cups of corn kernels and 1 diced jalapeño into the pot. Stir for about 3-4 minutes to toast slightly and allow the corn to gain a golden hue.

Pour in 4 cups of chicken or vegetable broth and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally.

Remove from heat and blend the soup to your desired consistency using an immersion blender.

Reduce heat to low and stir in 1 cup of heavy cream, ¼ cup of mayonnaise, ½ cup of crumbled Cotija cheese, and the juice of 1 fresh lime. Simmer for 3-5 minutes until cheese melts and soup is creamy.

Stir in ¼ cup of chopped fresh cilantro and season with salt and pepper. Serve warm, garnished with additional Cotija, cilantro, and tortilla chips.