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 to the pot, followed by the vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the soup to the pot.

Stir in the heavy cream and heat the soup over low heat until warmed through, about 5 minutes. Adjust seasoning if necessary.

Just before serving, stir in the lime juice and half of the crumbled cotija cheese. Serve hot, garnished with the remaining cotija cheese, chopped cilantro, and tortilla chips.