Corn Bisque and Lime Cream

Hi! I'm one of Karen's friends from vet school and I brought this soup to a recent potluck. I didn't serve the lime cream then because the sour cream I bought was spoiled, but the soup is plenty good without it.
Adapted from "A New Way to Cook"

Corn Bisque
2-3 tbsp peanut oil, preferably Spectrum brand
2 med yellow or Vidalia onions, chopped
4 cloves garlic
1/2 tsp sea salt
30oz cooked corn, either fresh or frozen
2 dried red chiles, crumbled
1/2 ancho chile (optional)
2-3 tsp toasted cumin seeds
2 c. veggie broth
2 tbsp parsley or cilantro
2 c. 2% or whole milk

Lime Cream:
1/2 c. sour cream
1/4 c. buttermilk
1/3 cup finely chopped cilantro or parsley
1 tbsp chopped chives or scallions
1/4 tsp salt, to taste
1/4 tsp sugar
1-3 tbsp lime juice, to taste
pepper to taste
1 lime, sliced into wedges

Corn Bisque: Saute chopped onion in peanut oil until translucent and lightly browned. While the onions are cooking, mash the garlic cloves with salt. Once the onions are done, add the corn, both kinds of chilies, the cumin seed, and the veggie broth. Cook on medium heat for about 10 minutes, stirring occasionally. Turn off burner and let sit until cool enough to puree in food processor, or use immersion blender. Puree 3/4 - all of the soup depending on desired consistency, adding parsley/ cilantro to the portion to be pureed. Add the milk, taste and adjust salt, and heat gently until warmed through. For the Lime Cream, just mix all ingredients together, and serve on top of soup.