Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the bell peppers and jalapeño, and cook for another 5 minutes until the peppers are softened.
Cook the Potatoes: Stir in the diced potatoes, ground cumin, smoked paprika, and chili powder. Cook for 2 minutes to let the spices bloom.
Simmer the Chowder: Add the vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Add the Corn and Milk: Stir in the corn kernels and milk. Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
Blend for Creaminess: For a thicker chowder, use an immersion blender to puree a portion of the soup directly in the pot, or transfer about 2 cups of the soup to a blender, puree until smooth, and return it to the pot.
Finish and Serve: Stir in the fresh cilantro and lime juice. Season with salt and freshly ground black pepper to taste. Ladle the chowder into bowls and top with sour cream, shredded cheese, and tortilla strips if desired. Serve hot and enjoy!
