Creating your Mexican Street Corn Soup in a crockpot is a straightforward process. Follow these simple steps to achieve a delightful masterpiece:

1. Prepare the Ingredients: Wash and chop the onion, mince the garlic, and if using fresh corn, remove the kernels from the cob.

2. Combine in Crockpot: Add the corn, onion, garlic, vegetable or chicken broth, cumin, chili powder, and smoked paprika into the crockpot.

3. Season: Add salt and pepper to taste. Stir the mixture to combine all ingredients thoroughly.

4. Cook: Cover the crockpot and set to cook. Choose either high for about 3-4 hours or low for around 6-8 hours.

5. Blend (Optional): For a smoother texture, use an immersion blender to blend the soup directly in the crockpot. Do this carefully, ensuring it remains chunky if desired.

6. Add Cream: About 30 minutes before serving, stir in the heavy cream or coconut milk and allow it to warm through.

7. Finish with Lime: Before serving, add fresh lime juice for an extra zing.

8. Garnish: Ladle the soup into bowls and top with fresh cilantro, Cotija cheese, and diced avocado if desired. Serve with tortilla chips on the side.

These steps make it easy to craft the perfect pot of Mexican Street Corn Soup, ready for sharing or enjoying on your own.