In a large pot combine the corn, onion, garlic, rosemary, and broth and season with salt and pepper. Bring to a boil over high heat and boil, stirring occasionally, for 10 minutes. Reduce the heat to medium-low, cover, and cook for 30 to 40 minutes to allow the flavors to meld. Remove the pot from the heat, let the soup cool for 10 minutes, and discard the rosemary.
Transfer the soup to a blender. With the blender running on medium-high, gradually add the olive oil and blend for about 30 seconds to fully incorporate the oil. Leave the soup a bit chunky or continue blending to give it a smoother consistency, if you prefer.
Return the soup to the pot and warm over medium heat for 5 to 7 minutes. Season to taste with salt and pepper.
Ladle the soup into bowls, garnish with more corn kernels, along with corn nuts, lime juice, and fresh herbs, and serve.