Begin by preparing your corn. If using fresh corn, cut the kernels off the cob. If using frozen corn, measure out the desired amount.

In your slow cooker, combine the corn, vegetable broth or chicken stock, cream cheese, lime juice, and spices. Stir until well mixed.

Cover and cook on low for 8 hours or high for 4 hours until heated through and cream cheese is melted.

Carefully blend the soup to your desired consistency using an immersion blender.

Ladle into bowls and garnish with cheese, cilantro, and lime wedges. Serve hot.