In a large heavy bottomed pot, melt the butter over medium heat. Add the diced onion and cook until it becomes translucent and soft, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Add four cups of the corn kernels to the pot. Increase the heat slightly and let them sit for a minute or two without stirring. You want to see a little bit of golden brown char developing.

Stir in the cumin, chili powder, salt, and pepper. The heat will bloom the spices, releasing their oils. Pour in your chicken or vegetable broth and bring the mixture to a gentle boil.

Lower the heat and let it simmer for about 15 minutes. Now, take an immersion blender and blend roughly half of the soup. This creates a creamy corn soup base while leaving plenty of whole kernels for texture. If you don't have an immersion blender, carefully transfer two cups of the soup to a standard blender, pulse, and return it to the pot.

Stir in the remaining two cups of corn, the hominy, and the heavy cream or coconut milk. Let it warm through for another five minutes. Finally, stir in the lime juice. The acid cuts through the richness and makes the whole pot sing.

Taste your creation. Does it need another pinch of salt? A bit more lime? Trust your palate. Serve hot, topped generously with cotija cheese and cilantro.