Step 1: Sauté the Aromatics Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for another minute.

Step 2: Add Jalapeños and Spices Add the chopped jalapeños to the pot and sauté for 2–3 minutes. Stir in smoked paprika, cumin, and cayenne pepper, cooking for 1 minute to release the flavors.

Step 3: Build the Broth Pour in the chicken or seafood stock and bring the mixture to a gentle boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.

Step 4: Add Cream and Cream Cheese Stir in the heavy cream and cream cheese, whisking until the cream cheese is fully melted and the soup is smooth.

Step 5: Cook the Shrimp and Corn Add the shrimp and corn to the pot. Simmer for 5–7 minutes, or until the shrimp turn pink and are cooked through.

Step 6: Final Touches Stir in lime juice and optional cilantro. Taste and adjust seasoning with salt and black pepper as needed.

Step 7: Serve Ladle the soup into bowls and garnish with additional chopped cilantro, jalapeño slices, or a dollop of sour cream for extra flair.