In a bowl whisk together Greek Yogurt, lime juice, and salt.

Place in a speed pour container.

Grill corn on the cobb over high heat, rotating every 30 seconds until lightly charred, about 5 minutes. Remove cobbs from the grill and let cool slightly. Alternatively, roast cobbs in the oven at 400°F for 10 minutes.

Cut kernels from the cobb and reserve. Place cobbs in a medium pot with milk and bay leaves. Simmer on low for 30 minutes, stirring occasionally to keep from burning the bottom.

Strain milk through fine mesh sieve and set aside.

Add neutral oil to a medium pot and sauté onion, garlic, cilantro stems, spices, salt, and pepper on medium heat until onions are soft and translucent, about 3-5 minutes.

Add beer and deglaze, scraping the bottom of the pan. Reduce beer until by half about 2 minutes. Add all of the corn kernels, except for 1 cup, to the pot with milk and bring to a simmer.

Either using an immersion blender or countertop blender, purée soup until smooth.

Adjust season as necessary.

Portion soup into cups, drizzle yogurt crema over top. Garnish with remaining corn, paprika, cotija cheese, cilantro leaves, and chili powder.