In a large saucepan, heat the oil and sauté the onion until golden brown.
Add the corn including the liquid, the diced tomatoes with the juice, the chipotle, water, and spices.
Bring to a boil, lower the heat and cook for 20 minutes. Turn off the heat.
Using a hand blender, partially blend the soup, leaving almost half the content chunky.
Add the chopped cilantro and top with some crunchy plantain or tortilla chips before serving.