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Bring large pot of salted water to a boil and add potatoes and cabbage. Boil until just fork tender. Drain potatoes and cabbage and set aside. You want the potatoes to still be a little firm because they will cook longer in the soup.
Preheat oven to 500 degrees F.
Line a cookie sheet with foil and then spray it with cooking spray.
Spread corn evenly over cookie sheet and roast in oven for about 7 minutes. Keep an eye on to make sure it doesn't burn. Remove from oven and set aside.
In a large cooking pot melt 2 Tablespoon of butter over medium high heat. Add onions and green chilies. Sauté until tender.
Add garlic and cook another minute.
Add heavy cream, milk, cumin, salt, pepper, chicken bouillon, and Cayenne pepper. Bring to a boil.
Add potatoes and corn and bring to a boil again.
Reduce heat to medium low and simmer for 10 minutes, stirring often.
Serve with tortilla strips.