In a large pot, melt the butter with a touch of vegetable oil. Add the diced onion and cook until translucent. Add the minced garlic and sliced jalapeño peppers, stirring for just a minute until the fragrance fills the room.

Sprinkle in the cumin, chili powder, and paprika. Toast the spices in the fat for thirty seconds to awaken their oils.

Add the corn kernels to the pot. If using fresh corn, let them sit for a moment to get a slight char.

Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat. Let it simmer for about fifteen minutes.

Use an immersion blender to partially blend the soup. Leave about half of the kernels whole for texture.

Stir in the heavy cream and lime juice. Season with salt and pepper to taste.

Ladle the hot soup into bowls. Top with a generous crumble of queso fresco and a sprinkle of cilantro.