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

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the corn kernels, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

Return the blended soup to the pot and stir in the heavy cream. Heat through for another 5 minutes.

Remove from heat and stir in the lime juice and half of the cotija cheese.

Serve hot, garnished with the remaining cotija cheese, fresh cilantro, and diced avocado.