Mexican Street Corn Soup (Creamy Elote-Style)

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 6 cups (850 g) corn kernels, fresh or frozen, divided
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and finely chopped
• 4 cloves garlic, minced
• 1 teaspoon chili powder, plus more for serving
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 medium Yukon Gold potato, peeled and diced small
• 4 cups (960 ml) vegetable broth
• 1 cup (240 ml) whole milk
• 1/3 cup (80 g) Mexican crema or sour cream
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup (60 g) crumbled cotija cheese
• Reserved browned corn
• Extra chopped cilantro
• Lime wedges
• Thinly sliced jalapeno, optional
• Chile-lime seasoning or chili powder, optional