Briefly sauté the onions and garlic in the corn oil. Add the white wine and reduce. Add the diced tomatoes, corn kernels, chili pepper, cumin and cayenne pepper, heat and cook over low heat for about 10 minutes.
Pour in the broth, continue to cook for 20 minutes and allow to thicken slightly. Add the coriander, season with herb salt and pepper. For the garnish, sprinkle the Parmesan thinly, in circles about 5 cm in diameter, on a baking sheet lined with baking parchment.
Melt in a preheated oven at 180°C until golden brown. When cool, break the crackers into pieces. Arrange the soup.
Top with avocado slices, tomato strips, parmesan crackers and cilantro as garnish. Serve the tortilla chips separately.