In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 diced red onion and 1 finely chopped jalapeño, sautéing for about 3-4 minutes until they soften and become fragrant. Then, stir in 3 minced garlic cloves, cooking for an additional 30 seconds until aromatic.

Incorporate 2 boneless chicken breasts into the pot along with 2 cups of fire-roasted corn and 1 can of diced green chiles. Season generously with 1 tablespoon of Tajín, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir well to combine, allowing the spices to meld for about 2 minutes.

Pour in 4 cups of chicken stock, bringing the mixture to a rapid boil. Once boiling, reduce the heat to low and cover the pot, letting the Mexican Street Corn Soup simmer for approximately 25 minutes.

After 25 minutes, carefully remove the chicken breasts from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot, stirring to incorporate.

Lower the heat and add 1 cup of sour cream (or Greek yogurt) along with 1 cup of Monterey Jack cheese and the juice of 1 lime. Stir gently over low heat for about 3 minutes until the cheese melts completely and the soup becomes smooth and creamy.

Ladle the soup into bowls and sprinkle with crumbled queso fresco and fresh cilantro. Serve with lime wedges on the side.