Dice your potatoes, throw them in the pot and just cover with water. Make sure to season the water with salt. Heat over high and bring to a boil. Cook until potatoes are fork tender. Drain.
Add diced onion to the pot you just drained, with the butter and olive oil. Saute until softened and translucent.
Add potatoes back into the pot, along with chicken broth, milk and salt and pepper to taste.
You can use an immersion blender to blend the potatoes and onions into a smooth soup, or you can (carefully) ladle the soup into a regular blender to puree it to a smooth consistency.
Once the soup is blended to the consistency of your liking, add the creamed corn, cheese, and salt and pepper to taste. Stir to combine.