Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
Remove from the heat. Puruée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
Pour into bowls, garnish with cilantro and potato sticks.