Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all the other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor or food processor to process in batches in the consistency of a course puree. Process the remaining corn in a food processor for 2 minutes. Return the soup to burner and add the reserved corn. Bring the soup to a boil once again being careful not to burn. Serve, garnish with blue corn tortilla chips, cilantro and cheddar cheese. Serves 6 - 8