Creamy Corn Soup with Jalapeños & Cotija

Heat oil in a large Dutch oven or heavy stockpot over medium-high heat. Add corn; cook, stirring often, until softened, about 6 minutes. Transfer 1/2 cup of the corn to a small bowl; set aside. Add onion, jalapeño, garlic and salt to the pot; cook, stirring often, until the onion is translucent and the jalapeño is softened, about 5 minutes.

Add hominy and broth; bring to a boil over high heat; reduce heat to medium-low and simmer, undisturbed, until the flavors have melded, about 15 minutes.

Pour the soup into a blender. Secure the lid on the blender and remove the center piece of the lid to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids.) Return the mixture to the pot. Stir in lime juice and sugar.

Divide the soup among 6 bowls and top with the reserved corn, yogurt, cilantro, cotija and chile powder.