Grill or roast the corn until it’s lightly charred. Cut the kernels off the cob.

In a large pot, heat a splash of oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper, sautéing until softened.

Stir in the corn kernels, your choice of broth, chili powder, cumin, salt, and pepper.

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes to allow the flavors to develop.

Stir in the heavy cream and let it cook for another 5 minutes.

Ladle the soup into bowls, garnish with fresh cilantro and a sprinkle of Cotija cheese, and add lime wedges on the side.