Corn Chowder:

• 4 cups fresh or frozen corn kernels (about 5 ears fresh)
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced (reserve a few slices for garnish)
• 3 cups vegetable or chicken broth
• 1 cup milk or half‑and‑half
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 1 tbsp fresh lime juice (plus wedges for serving)
• Salt and pepper, to taste
• 2 tbsp chopped cilantro

For Garnishes:

• ¼ cup crumbled cotija or feta cheese
• 2 tbsp Mexican crema or sour cream
• Jalapeño slices
• Additional cilantro sprigs