First, make the soup: Heat the olive oil in a large stock pot over medium heat. Add the onions and garlic and cook, stirring, until translucent. Stir in the chicken stock and 2 bags of the corn. Bring to a simmer, then reduce the heat to low and cook until the veggies are tender and the liquid is slightly reduced, 30 minutes.

Char the 4 whole tortillas over a burner, then add them to the pot to simmer with the rest of the ingredients (they should simmer in the soup for the majority of the cooking time, and will soften and break down quite a bit).

While the soup simmers, make the crispy tortilla strips: In a large skillet, heat a ½-inch-thick layer of vegetable oil over medium-low heat. When the oil is hot, add the julienned tortillas and fry until crispy and golden. Transfer the crispy tortilla strips to a roasting rack to drain and dry and immediately sprinkle with salt.

Make the salad: Heat a large pan over medium-high heat. Add a drizzle of olive oil, then the peppers and season with salt and pepper. Sauté until beginning to soften, 3-5 minutes.

Add the cilantro and remaining corn to the pan with the peppers and cook, stirring, until warmed through. Turn off the heat. Add the lime juice, avocado, and a drizzle of olive oil and toss to combine.

Once the soup is done, season with salt and pepper to taste, then carefully transfer to a blender and purée until smooth. Ladle into serving bowls and top with the crispy tortilla strips, cheese, and salad.