In a large saucepan or dutch oven, heat olive oil over medium heat. Add chopped onion, chili powder, cumin, cayenne, salt and sauté for 3-4 minutes until onions are softened. Add garlic and sliced jalapeño peppers and cook for another minute.
Stir in corn and cook for about 3-4 minutes. Add vegetable stock and bring to boil. Lower heat and let simmer for about 5 minutes.
Remove soup from heat and stir in ¾ cup Hood Cream. Using an immersion blender or working in batches in a blender, puree soup. I prefer to my bisque to be thicker, but feel free to puree the soup to smooth if you'd rather.
Put bisque in fridge for about 2 hours to cool completely.
Once cooled, serve in bowls and swirl a little extra cream throughout. Top with Mexican shrimp and garnishes of choice.