Husk the fresh corn and cut the kernels off the cob. Set aside.

Heat olive oil in a large pot over medium heat. Sauté diced onion for 4–5 minutes until translucent.

Add minced garlic, turmeric, and smoked paprika. Cook for 1 minute to bloom the spices.

Add corn kernels, coconut milk, and vegetable broth. Bring to a boil, then reduce to a simmer for 10–15 minutes.

Use an immersion blender to puree the soup until smooth, or blend only half for texture.

Season with salt, black pepper, and lime juice to taste. Stir well.

Serve warm, garnished with fresh cilantro and optional chili oil or red pepper flakes.