Heat a large pot over medium heat and add the butter. When the butter melts, add the onion, bell pepper, and jalapeno. Saute until mostly tender, about 5-7 minutes.
Stir in the garlic and spices and cook until no longer fragrant, about 2-3 minutes.
Stir in the potatoes, corn, and vegetable broth. Simmer until the potatoes are tender, about 10 minutes.
Stir in the lime juice, zest, cream and cilantro. If desired for a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks as desired.
Serve hot with grated cotija and other toppings as desired such as cilantro and sour cream.