Heat the olive oil in a soup pot over medium heat. Add the diced onions and cook until onions start soften and turn slightly clear. Stir occasionally while cooking.
Add 2 cups of the corn kernels and continue cooking and stirring until the corn starts to brown. Add a dash each of salt and pepper.
Once onions are beginning to brown and corn is toasting, add the chicken broth. Simmer, uncovered, for about 10 minutes.
Transfer soup to a blender. Add avocado and jalapeno pepper. Blend until smooth, making sure the heat doesn’t cause your blender lid to pop off. Taste test and adjust salt and pepper.
If the soup has cooled in this process, you can add it back to the pot to heat back up. I didn’t need to do this. In the same pot, Toast the other half of the corn kernels for garnish.
Ladle soup into bowls and garnish with toasted corn, slices of avocado, green onions, lime juice, etc….