Heat the oil over medium heat and sauté the onion until soft and translucent - about 5-7 minutes.
Add the carrot, pepper, and jalapeño, if using, and sauté 2-3 minutes to start to soften. Add the cumin and smoked paprika and sauté 1 minutes.
Add the corn kernels, tomatoes, broth, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
Take off heat and puree ⅓ - ¼ of the soup with an immersion blender, depending on the consistency you like.
Add the lime juice and a few dashes of sriracha or hot sauce, if desired.
Serve garnished with the toppings of your choice.
~If you like lots of heat, leave the ribs and seeds of the jalapeño in. If you don't like spicy, leave out the jalapeño and sriracha entirely.~If you don't have an immersion blender, carefully transfer ½ of the soup to a regular blender and puree. Add it back to the soup pot and stir to combine.~If fresh sweet corn isn't in season, use organic frozen corn instead. Taste and adjust seasonings as needed.~Nutrition facts calculated without toppings.