The Best Vegan Elote Soup

0 Preheat the oven to 400 degrees(F).
1 Put the corn, jalapeno, onion and garlic on a large sheet pan.
2 Drizzle the vegetables with the olive oil and toss to coat everything evenly.
3 Sprinkle one teaspoon of the Tajin, the cumin, the chili powder, and salt over the vegetables. Toss again to coat everything in the spices. 
4 Roast for 15 to 20 minutes or until the onions, jalapeno, and garlic are tender and the corn has started to brown. 
5 Let the corn cool enough to handle it, then cut the kernels off the cob, letting them fall into a bowl. 
6 Pour the corn kernels, jalapeno, onion, and garlic into a blender, as well as 1 cup of vegetable broth. Blend until smooth. 
7 Pour the soup into a large pot and then heat it on medium-high. Add the remaining 2 cups of broth, vegan sour cream, vegan cheese, lime juice, and the remaining 1 teaspoon of Tajin. Stir until everything has melted together. 
8 Turn the heat down to medium-low and let simmer for about 5 minutes. Taste and adjust the seasonings. 
9 Serve with whatever toppings you want!