1-First, heat the ¼ cup of olive or vegetable oil in a large pot over medium-high heat. Add the 6 cups of fresh corn kernels, 1 cup of chopped yellow onion, ¼ teaspoon of ancho chili powder, kosher salt, and freshly ground black pepper to taste.

2-Sauté the mixture for about 8-10 minutes until the corn is lightly charred and the onions soften, filling your kitchen with enticing aromas.

3-Next, stir in the 2 large chopped garlic cloves and cook for about 1 minute until fragrant, being careful not to let it burn.

4-Remove 1½ cups of the corn mixture and set it aside for garnish to add texture later. Then, pour in the 4 cups of chicken or vegetable broth and add the 6 stripped corn cobs.

5-Bring the soup to a simmer and let it cook for 20 minutes to extract that sweet essence from the cobs. After simmering, discard the cobs carefully.

6-Stir in the ½ cup of sour cream and ½ cup of grated Cotija cheese until smooth, then puree the soup using a blender until it’s creamy yet balanced.

7-Gently reheat the soup and mix in half of the reserved corn mixture, along with 1 tablespoon of fresh lime juice and 2 tablespoons of chopped cilantro for a fresh finish.

8-Finally, toss the remaining corn mixture with 1 teaspoon of grated lime zest and 2 teaspoons of chopped cilantro, then top each bowl with this garnish and extra Cotija cheese before serving.