In a large saucepan over medium heat, saute onions in butter until they begin to soften - about three minutes or so. Add corn, milk, and chicken broth. Heat to a simmer and cook for a couple of minutes.

Using an immersion blender, blend all ingredients together until the soup is pureed. Alternatively, you can allow the soup to cool for a bit, transfer to a blender, and puree until smooth.

Once soup is pureed, add cheese, cornbread mix, and spices. Heat until cheese melts and soup thickens a bit. Serve with extra shredded cheese, pickled jalapeños, bacon bits, or other desired toppings.