In a pot, heat the oil over medium-high heat. Add the tortilla squares and cook, stirring occasionally until lightly browned, 3 to 5 minutes.

Stir in the onion, garlic and chili; sauté until coated with oil, about 30 seconds.

Stir in the coriander and cumin; sauté until fragrant, 1 minute.

Stir in the corn kernels, tomatoes, and tomato paste; sauté briefly.

Add the reserved cobs and the broth. Bring to a boil. Season with salt and pepper.

Simmer briskly until reduced by a third, at least 30 minutes. When almost done, adjust the seasonings to taste with salt, pepper, red pepper flakes and more coriander and cumin.

While the soup simmers, preheat the oven to 450 F. Cut the tortillas for the garnished into thin strips and arrange on a small baking sheet. Bake until crisp, 8 to 10 minutes.

At the same time, prepare the other garnishes. Dice the chicken. Halve and pit, then quarter and peel the avocado and cut crosswise into thin slices.

Back to the soup: Discard the corn cobs from the soup. With an immersion blender, puree the soup coarsely in the pot. Or puree in batches in a blender or food processor.

Season to taste with more salt. Squeeze in the lime half and stir in the honey.

To serve, ladle the soup into shallow heated serving bowls. Garnish with the chicken, avocado, queso fresco, crema, cilantro sprigs and tortilla strips.

Serve immediately, accompanied by lime wedges for squeezing into the soup to taste.