Heat the olive oil in a deep soup pot over medium-high heat. Introduce the onion, leek, and jalapenos, sautéing until the cell walls begin to soften, about 3 minutes.

Add the corn kernels and continue to sauté for 5 minutes, allowing the sugars to begin their thermal development.

Season with salt, pepper, cumin, and garlic powder.

Pour in the Sherry and cook until the liquid has reduced by nearly 90%, concentrating the acidity and depth of flavor.

Add the chicken stock and cover the pot. Reduce heat to medium and simmer until all vegetables have reached full structural tenderness, approximately 20 minutes.

Remove the pot from the heat. Use an immersion blender (or work in batches in a high-speed blender) to execute a complete mechanical emulsification until the soup is entirely smooth and velvety.

Return the soup to low heat. Whisk in the half and half to achieve the desired creaminess.

In a small bowl, combine the room-temperature butter and flour into a uniform paste (beurre manié).

Whisk small pieces of the beurre manié into the simmering soup to initiate starch gelatinization, thickening the bisque to your preferred consistency.

Transfer the bisque to warm bowls. Garnish with fresh cilantro, cheddar cheese, salsa, or crisped bacon as desired. Serve immediately.