In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.

Stir in the corn kernels and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

Using a blender, carefully blend the soup until smooth. Return to the pot and stir in the heavy cream and lime juice. Heat through.

Ladle the soup into bowls and top with crumbled queso fresco, chopped cilantro, sliced jalapeño, and tortilla strips.

Serve with lime wedges on the side for an extra burst of flavor.