Prepare the Ingredients: Chop the white onion into small pieces. Mince the garlic cloves. Open the cans of corn and drain the liquid.

Sauté the Vegetables: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic and cook for another 2 minutes, stirring frequently to prevent burning. Add the ground cumin, paprika, salt, black pepper, and garlic powder. Stir well to combine.

Cook the Corn: Add the drained corn kernels to the pot. Stir well and cook for 5 minutes, allowing the corn to heat through and develop a slight char.

Simmer in chicken broth: Pour in broth and bring the mixture to a boil, then reduce the heat to low. Let it simmer for 10 minutes to allow the flavors to meld together.

Blend the Soup: Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until smooth and creamy.

Incorporate the Yogurt: Return the blended soup to the pot if using a blender. Stir in the Greek yogurt until fully incorporated. If desired, add the lime juice for a hint of citrusy brightness.

Adjust Seasonings: Taste the soup and adjust the seasonings as necessary, adding more salt, pepper, or spices to suit your taste.

Serve: Ladle the soup into bowls. Garnish with additional corn kernels, a dollop of Greek yogurt, and a sprinkle of paprika or fresh herbs if desired.