Prepare the corn kernels. If using fresh corn, cut the kernels off the cob. If using frozen or canned corn, measure out 4 cups.

Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper. Sauté for 5 minutes until softened. Stir in minced garlic, chili powder, and cumin. Cook for an additional minute.

Add corn kernels and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Blend until smooth or leave some chunks for texture.

Stir in heavy cream and lime juice. Season with salt and pepper to taste. Heat through for another 5 minutes.