Remove corn cobs from husks. Throughly rinse produce and pat dry. Halve lime. Stem cilantro. Remove stem, seeds and membrane from jalapeño and finely slice into rounds. Mince garlic clove. On a stable surface using a sharp knife, remove corn kernels from corn cob. Peel and cut red onion into small dice.

In a mixing bowl, combine the Vegenaise with juice from half the lime to taste and 1 Tbsp. water. Season with a pinch of salt and pepper. Set aside in refrigerator to chill before serving.

In a medium pan over medium to high heat, heat 1 Tsp. olive oil and then add half the onion (reserving remaining for garnish), garlic, half the jalapeño (unless averse to spice, then use less), and the corn kernels. Saute until corn becomes tender and bright yellow and onion becomes translucent and aromatic, about 6 minutes. Place all but 2 small spoonfuls of corn (for garnish) into a blender container. For the remaining corn, allow to blacken a bit in the pan.

In a high speed blender, combine the sautéed vegetables, bouillon cube, Elotes seasoning blend, and 2 cups of warm water together until smooth. Season with a pinch of salt and pepper. If soup needs to warm further, return to pan to heat over medium heat until ready to serve.

Using a toaster, if desired, warm the bread.

Pour the bisque into a bowl. Garnish with a drizzle of lime crema, remaining jalapeño and diced onion, if desired. Garnish with cilantro leaves and a crack of fresh black pepper. Place toasted bread next to soup and use to sop up the bisque goodness.