Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook for an additional 1 minute.
Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth, add Yondu Vegetable Umami Seasoning and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
Stir in cream and cilantro. Serve topped with crumbled cotija, Cilantro and jalapeno slices.