Preheat your oven to 400°F (200°C). On a large baking sheet, toss the corn kernels with olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread the corn in a single layer.

Roast for 15-20 minutes, stirring halfway through, until the corn is tender and slightly charred. Set aside. Reserve about 1/4 cup of the roasted corn for garnish.

In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely diced white onion and cook for 5-7 minutes, until softened and translucent.

Stir in the minced garlic and jalapeño. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in the chicken or vegetable broth, then add the chili powder, cumin, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring the mixture to a gentle simmer.

Reduce the heat to low, then add the softened cream cheese and milk. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy base. Do not let it boil vigorously after adding dairy.

Stir in the majority of the roasted corn (reserving your garnish portion). For a smoother esquites soup, carefully transfer about 2-3 cups of the soup to a blender and blend until smooth, then return to the pot. Alternatively, use an immersion blender directly in the pot to blend about half of the soup for a creamier texture with some corn pieces remaining.

Stir in the fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

Ladle the creamy esquites soup into bowls. Garnish each serving with the reserved roasted corn, crumbled Cotija cheese, fresh chopped cilantro, and a lime wedge. Serve hot, with optional hot sauce or a dollop of Mexican crema/sour cream.