Place tortilla strips in a single layer on large baking sheet and place in 450o oven until crisp and very slightly browned (about 6-7 minutes.) Watch them closely because they will burn quickly.
Drain tomatoes and chilis, reserving liquid.
Combine broth, green onions, chili powder, and Rotel tomatoes in saucepan and simmer about 5 or 6 minutes. Remove from heat. Add lime juice and cilantro. Do not let broth set after adding cilantro or it will lose its color.
In each serving bowl place about 1/8 c. corn (straight from can.) Pour very hot broth/tomato mixture into bowls. Arrange tortilla strips and cheese on top. Garnish with diced avocado and a little extra cilantro if desired. Serve immediately as tortillas become soggy quickly. This soup presents nicely. Use a mixture of colby and jack cheese for an even prettier look. Let people who want real "fire" in their bowl, add some of the reserved liquid from the tomatoes and chilies to their soup.