Step 1

In a large pot over medium heat, warm the olive oil and butter until melted. Add the fresh corn and the onion, and sauté until the onion becomes translucent and the corn is lightly charred. Stir frequently for about 8-10 minutes.

Step 2

Stir in the garlic, diced poblano, chili powder, oregano, paprika, and cumin until fragrant, about 1 minute. Remove about 1 cup of the mixture to a plate.

Step 3

Pour in the chicken broth, stirring well. Increase the heat and bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, allowing the flavors to meld.

Step 4

Remove the pot from the heat and carefully blend to your desired consistency with an immersion blender or stand blender (work in batches).

Step 5

Stir in the heavy cream, Mexican crema, and cotija cheese. Taste and season with salt and pepper.

Step 6

Ladle the soup into bowls and garnish with the reserved corn mixture, sliced jalapeños, and fresh cilantro. Serve with lime wedges for squeezing, and enjoy!