3 1/2  cups          fresh corn, cut off cob
     3/4  cup           water
     1/4  cup           butter
   2      cups          milk
                        salt to taste
   2      tablespoons   green chilies chopped
   1      cup            jack cheese
   6      tablespoons   deep fried tortilla squares (see note)
Scrape corn from cob and scrape cob thoroughly to get the "milk". 
Place corn, "milk" and water in blender. Blend a few seconds to break 
up kernels but do not over blend. Put this mixture through a fine 
sieve, pressing to extract as much liquid as possible. Put mixture in 
saucepan and add butter. Simmer slowly five minutes, stirring well 
because the corn tends to stick. Add the milk and salt to taste. 
Bring to a boil and add the chilies. When ready to serve, add the 
cheese, when cheese is melted and soup is hot serve in bowls. Garnish 
each bowl with deep-fried tortilla squares. 
NOTE: Stack six or eight tortillas on a flat surface and using a 
sharp knife cut them in cubes about half and inch square. Drop the 
cubes into hot fat and cook, stirring with a wooden spoon, until 
crisp and golden.