Saute the chopped onions and garlic in a large pan.
Add the chili powder and stir.
Add corn, water, bouillon and salsa.
After the soup is thoroughly incorporated and hot, take some of the hot mix and in a small bowl, mix it into the room temperature cream cheese. When the cheese completely mixed then put it all back into the soup.
Continue to cook on med-low heat for 10-15 minutes.