4 cups fresh corn kernels, cut and scraped from 5 or 6 ears of corn
OR
20 ounces frozen corn kernels, thawed
1 cup milk
1/4 cup softened butter
3 1/2 cups milk
1 teaspoon sea salt
6 tablespoons shredded Monterey Jack cheese
6 corn tortillas, cut into thin strips and fried crisp

Combine corn and milk in a blender. Purée at high speed till smooth; set aside. In a heavy, 3 quart saucepan, heat butter over medium heat till melted and bubbly. Add corn purée and cook over medium heat about 5 minutes, stirring constantly. Add remaining milk and the salt; bring mixture to a boil. Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking. In each of 6 warm soup bowls, put 1 tablespoon cheese. Ladle hot soup into bowls and garnish with a few tortilla strips.