In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. This step builds the flavor base for the soup.

Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to prevent burning.

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

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, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender, ensuring to leave the lid slightly ajar to allow steam to escape.

Return the blended soup to the pot over low heat. Stir in the heavy cream and lime juice, adjusting seasoning with more salt and pepper if needed. This step adds creaminess and a refreshing tang to the soup.

Allow the soup to heat through for another 5 minutes, stirring occasionally.

Ladle the soup into bowls and garnish with chopped cilantro and crumbled cotija cheese if desired. Serve hot and enjoy!