Start with the chorizo and corn.

You'll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low. Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.

While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.

Grill the corn on high, turning it frequently. Each side should only cook 3 - 4 minutes.

When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.

When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you'll add it. Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.

Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.

Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.

When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.

Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.

Five minutes before serving, stir in the lime juice.

Serve hot with torn up cilantro leaves on the top.