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1
Preheat the oven to 450u00b0F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
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2
Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
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3
Put the kernels (fresh or frozen and defrosted) in a blender.
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4
Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeno. Season with salt and pepper and saute until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
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5
Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.
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6
In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeno. Gently stir in the avocado. Season with salt and pepper.
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7
Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.
