In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Stir in the corn kernels and cook for another 5 minutes, allowing the corn to soften slightly.

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pot.

Stir in the heavy cream, salt, black pepper, smoked paprika, thyme, and lemon juice. Heat the soup over low heat until warmed through, about 5 minutes. Adjust seasoning to taste.

Serve hot, garnished with chopped chives or parsley.