In a large pot, heat a tablespoon of olive oil over medium heat. This will help to sauté the onions and garlic, enhancing their flavors.

Add the diced onion and sauté for about 5 minutes, or until translucent. Stir occasionally to prevent burning.

Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

Stir in the diced potato, corn kernels, cumin, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes to toast the spices.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.

Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splattering.

Return the blended soup to the pot and reheat gently over low heat. Adjust seasoning with additional salt and pepper if needed.

Ladle the hot soup into bowls. Top each serving with crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice.

Drizzle a little olive oil on top for added richness and flavor.

Serve immediately and enjoy your delicious street corn soup!