In a large soup pot, melt the butter and olive oil together over medium heat. Sauté the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and sauté for about 3 minutes.
Add 6 cups of corn into the pot along with spices. Sauté for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.
After the flavors have married, puree with an immersion blender.
Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes.
To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.