3. Heat a large saucepan over medium heat and cook the chorizo. When it is cooked through, pour in the chicken broth and add the grilled tomatoes, onions, chile and minced garlic. Simmer for about 10 minutes over low heat. Stir in the cream, salt, white pepper, oregano, and cayenne. Simmer another 5 minutes.

4. Ladle the hot soup into a blender and puree in batches until smooth. Return it to the saucepan and stir in the grilled corn. Keep warm.

5. To make the Crema Fresca, whisk together the sour cream and half-and-half until very smooth and creamy.

6. Combine all the ingredients for the Avocado Sauce in a blender and puree until smooth.

7. To serve, ladle the soup into warmed bowls. Use a teaspoon or squeeze bottle to drizzle each of the sauces in a zigzag pattern over the soup.

8. Garnish with the chopped cilantro.

Serves 6 to 8