Heat to high a non stick pan or wok.
When hot add thawed (or fresh) corn and let it sit on the hot pan approx. 2 minutes.
Put on a plate to cool. When soup is done let the steam out and turn pot off then add the cashew cream mixture.
If soup not thick enough make a slurry of 2:1 water and corn or potato starch.
Salt to taste *low fat (and low salt if you please) tortilla chips to garnish or freshly baked (to crisp) corn tortillas, green onions or cilantro.