Remove the kernels from the corn cobs. Set aside.

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and cook for 1 minute more.

Add vegetable broth and bring to a boil.

Add cashews and blend with an immersion blender or in a regular blender until smooth and creamy.

Return the soup to the pot and stir in the corn kernels.

Cook for 5 minutes, or until the corn is tender.

Season with salt and pepper to taste.

Serve warm.