Heat a medium heavy pot or Dutch oven on medium heat.
Add olive oil and sauté scallions and garlic for 1 minute.
Add the corn, potatoes, milk, bouillon, 1 teaspoon salt, and 1 tablespoon of cilantro in a large pot and bring to a boil.
Reduce heat to medium-low, cover, and simmer for approximately 25 minutes or until the potatoes are tender, stirring occasionally.
Remove from heat and reserve 6 tablespoons of the corn kernels for topping.
Purée in the blender in two batches until really smooth, careful not to burn yourself; return to the pot.
Adjust salt and pepper to taste and heat over low heat for 2-3 minutes, stirring occasionally.
Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese.
Top with fresh cilantro and/or scallions.
