Make the marinade for the shrimp.

1. Place the shrimp into a large zip-top bag.
2. In a blender or bowl of a food processor, combine the olive oil, garlic, jalapeno, brown sugar, paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Process until the mixture is smooth.
3. Spoon the marinade over the shrimp and sprinkle the lime zest on top.
4. Massage to coat all of the shrimp with the marinade.
5. Chill and allow the shrimp to marinate for 2-3 hours.

Meanwhile, make the corn/shrimp stock.

1. Combine the corn cobs, shrimp shells, yellow onion, parsley, black peppercorns, and chicken broth in a large pot. Bring to a boil.
2. Reduce the heat to medium-low and simmer the corn for 30 minutes.
3. Use tongs to remove the corn to a bowl and cool until you can handle it.
4. With a sharp knife, cut the kernels from the cobs. Place the corn kernels into a bowl and return the cobs to the pot of simmering broth. 
5. Set aside 1 ½ cups of the cooked corn kernels.
6. Allow the corn/shrimp stock to simmer for an additional 30 minutes.
7. Remove the cobs. Strain the liquid and discard the solids. Set aside.

Grill the shrimp.

1. Preheat your grill or grill pan to medium-high.
2. Remove the shrimp from the marinade. Discard the marinade.
3. Drizzle the shrimp with the tequila.
4. Place the shrimp on the grill and cook for 3-4 minutes per side or until the shrimp are no longer transparent. DON’T OVERCOOK!
5. Remove from the grill and allow them to cool enough to handle. Slice each shrimp into thirds.

Make the soup.

1. Melt the bacon fat, butter, or olive oil in a Dutch oven.
2. When shimmering, saute the onion, garlic, red pepper, jalapeno, onion, chili powder, cumin, and the larger bowl of corn kernels, stirring often until the onion and peppers have softened, and the corn has begun to char in spots – about 20 minutes.
3. Pour in the corn/shrimp stock and stir, scraping up any of the browned bits on the bottom of the pot.
4. Cover and simmer for 20 minutes.
5. Use an immersion blender or transfer to a blender (work in batches) to puree until smooth.
6. Stir in the heavy cream, sour cream, and Cojita cheese into the soup. Cook, stirring constantly, for 5 minutes.
7. Return the soup to the pot if needed.
8. Stir in 1 cup of the reserved corn kernels, the cooked shrimp, 4 tablespoons of lime juice, salt, pepper, and ¼ cup of cilantro.
9. Allow the soup to reheat, stirring constantly, until very hot, but NOT boiling.

To serve:

1. In a small bowl, toss the remaining ½ cup corn kernels, 1 tablespoon lime juice, 1 tablespoon cilantro, 2 tablespoons Cojita cheese, and a pinch of chili powder until the corn is well coated.
2. Ladle the hot soup into bowls.
3. Garnish with 2 heaping tablespoons of the corn mixture.