In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced red onion and jalapeño, stirring occasionally for 3–4 minutes or until softened and fragrant. Toss in the minced garlic and cook for an additional 30 seconds, until aromatic.

Introduce 1 pound of boneless skinless chicken breasts to the pot, followed by 2 cups of fire-roasted corn and 1 can of diced green chiles. Sprinkle in 1 tablespoon of Tajín seasoning, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder, along with salt and black pepper to taste. Stir well to combine the ingredients and coat with spices.

Pour in 4 cups of chicken stock or low-sodium chicken broth, bringing the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 25 minutes, until the chicken is thoroughly cooked and tender.

After 25 minutes, carefully remove the chicken breasts from the pot using tongs and place them on a plate. Allow them to cool slightly, then shred the chicken with two forks and return it to the pot.

Lower the heat and stir in 1 cup of sour cream or Greek yogurt, followed by 1 cup of shredded Monterey Jack cheese and the juice of 1 lime. Allow the soup to simmer on low for an additional 3 minutes, stirring gently until the cheese has melted and the soup is creamy and luscious.

Ladle the Mexican Street Corn Soup into bowls, topping each serving with crumbled queso fresco and a sprinkle of chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.