Instructions: Cut corn kernels off the cob; use a sharp knife or scraper. Put the corn and chicken in a food processor and blend just long enough to break up the kernels.

Strain the corn and broth mixture into a saucepan, pressing with the back of a wooden spoon to extract as much liquid as possible. Discard the corn kernels. Add buter and simmer slowly 5 minutes, stirring constantly. Add milk, and salt and pepper to taste. Add the chiles and heat for another minute to blend flavours.

To serve, place 3 or 4 broken tortilla chips in the bottom of soup bowls.

Place a few tablespoons of Jack cheese on top of tortillas. Ladle hot soup over, garnish with cilantro.

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