2 jalapeños, cored and chopped (seeds removed if you want less heat)
1 teaspoon chile powder
1 cup heavy cream
1/3 cup crumbled blue cheese
2 tablespoon chopped cilantro
1 cayenne or thai bird chile, thinly sliced
Lime wedges, for serving
Remove all the kernels from the corn by sliding your knife down the cob of the corn. Save the kernels (you should have about 3 cups) and place the cobs in a pot.
To make the corn stock, cover the cobs with 8 cups of water then add the onion trimmings, garlic skins, jalapeño core, and 1 teaspoon kosher salt. You can add more aromatics if you want, things like chopped celery, bay leaf, black peppercorns, or fresh parsley would be good. Bring it all to a boil, then reduce to a simmer and cook for an hour.
When the stock is ready, heat oil in a stock pot over medium-high heat. Add onions and season with salt and pepper. Let cook for a few minutes to soften then add garlic and jalapeños, and corn. Season again with salt and pepper. Let cook until vegetables are tender, about 5 minutes. Add chile powder and let toast for a minute or two.
Place a fine mesh strainer over the vegetables in the pot and carefully pour the stock through the strainer. Discard the solids.
Bring the mixture to a boil, then reduce to a simmer. Cover and simmer for 30 minutes or until vegetables are soft.
Ladle soup into a blender and cover the top with a clean dish towel (you may need to do this in batches). Purée on low, then slowly increase the speed until the mixture is smooth. Return the puréed soup to the pot, add the cream and reheat. Taste and add more salt and pepper if needed.
While you are waiting for the soup to reheat you can make the crumble by combining the blue cheese, cilantro, and chile in a small bowl.
Ladle soup into bowls and top with a spoonful of the crumble and serve immediately.