Oil a large pot on medium heat. Once hot, add your chopped onion and minced garlic. Stir and let cook for about 2 minutes.
Assemble all of your seasonings (chili lime powder, cumin, paprika, sea salt, pepper) and add into the pot. Stir and let cook for about 2-3 minutes.
Add in the vegetable broth, potatoes, and 2 1/2 cups of corn. Stir then cover the pot. Let cook for about 15-20 minutes. The potatoes should be fork tender.
If you want to add crunchy tortilla crisps as a topping, start working on it now. Cut 2 corn tortillas into strips. Add to a bowl and toss with oil and a pinch of sea salt. Air fry (or bake) at 400 until crispy. They cook fast and can burn easily, so continuously check them. It usually takes about 6 minutes.
Remove from heat and let cool. Then use an immersion blender to blend the mixture until you're left with a smooth and creamy soup with no lumps. If you don't have an immersion blender, wait for the soup to completely cool then blend in a normal blender.
Once the soup is blended, you can either transfer it to meal prep jars, or serve immediately. This soup can either be 4 smaller portions or 2 larger portions.
Plate the soups with the optional toppings - the other 1/2 cup of corn, vegan sour cream, thinly sliced jalapeño, pickled onions, sifted paprika, and crunchy tortilla crisps.