Thinly slice the onion and sauté it in a heated pan with butter until translucent.

Add drained canned corn to the pan and sauté together with the onion.

Blend the sautéed onion and corn with milk until smooth.

Strain the blended mixture through a sieve for a smoother soup.

Heat the strained soup in a pot until slightly thickened, then melt a slice of cheese into the soup.

Season with salt and pepper to taste, and serve hot.