All the goodness of Mexican street corn served as a soup
In a large soup pot over medium heat use kitchen scissors to cut the bacon directly into the pot. Once cooked add onion, poblano. jalapeno, kosher salt and pepper. Cook 5 minutes.
Add garlic and cook for 2 minutes. Add corn, chicken stock, and soy sauce. Bring to a boil, reduce to low and simmer for 15 minutes.
If you prefer a thicker soup use an immersion blender and pulse a few times in the pot, or take a few large spoonfuls in a blender or food processor (let cool first) and return back to the soup pot.
Add sour cream, cilantro, lime juice, cumin, and paprika. Simmer for a few minutes and taste for seasoning. Add salt, pepper, more cilantro, as needed.
Serve as is, or top with bacon, Cotija cheese, cilantro, lime wedges, or hot sauce.