Melt butter in a pot over medium heat.

Add chopped onion, diced carrots, sliced crimini mushrooms, minced garlic, dried thyme, adobo seasoning, salt, and pepper.

Cook until the onion becomes translucent.

Add all-purpose flour and stir to create a roux.

Gradually add unsalted chicken stock, stirring constantly to avoid lumps.

Bring the mixture to a boil until it starts thickening.

Reduce heat to a simmer.

Add whole milk and sweet corn puree.

Simmer uncovered for about 40 minutes, stirring occasionally, until the soup reaches desired consistency.

Serve hot.