In a large saucepan, heat olive oil and butter.

Add corn kernels, onion, chili powder, salt, and black pepper. Cook over medium-high heat until onions are softened and corn is golden, about 10 minutes.

Stir in garlic and cook until fragrant.

Remove 2 cups of corn mixture from the pot and set aside.

Stir in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat.

Stir in sour cream and cotija cheese.

Using an immersion blender, purée soup until smooth.

Stir in 1 cup of reserved corn mixture, lime juice, zest, and 2 tablespoons cilantro.

Season to taste with additional salt and pepper. Ladle soup into bowls.

Spoon additional corn mixture on top and garnish with cilantro, cotija cheese, and Tajin for garnish.