Mexican Street Corn & Pork Soup by Thyme & Table

1 lb pork tenderloin – cubed

2 Tbsp olive oil – divided

1 small yellow onion – diced

6 cloves garlic – minced

1 ½ tsp chili powder

1 ½ tsp ground cumin

½ tsp paprika

¼ tsp ground coriander

3 cups corn

32 oz vegetable broth

1 cup heavy cream

2 Tbsp lime juice

For serving: Crumbled queso fresco, chili powder, chopped cilantro, sliced jalapenos