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1
Shave the kernels from 4 ears of corn. Cut the remaining 2 ears crosswise into rounds roughly 2 cm thick.
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2
Combine all the corn — loose kernels and rounds — with the 2 L of water in a large pot. Bring to a boil over medium-high heat, then reduce and cook until the corn is fully tender, about 20–25 minutes.
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3
While the corn cooks, toast the guajillos and chiles de árbol in a dry comal or heavy skillet over medium heat, pressing them flat and turning frequently, until fragrant and slightly darkened — about 2 minutes total. Do not let them blacken.
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4
Transfer the guajillos to a bowl, cover with hot water, and soak for 15–20 minutes until pliable. The chiles de árbol need no soaking.
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5
Scoop out roughly one-third of the loose kernels from the pot and blend them with a ladleful of the cooking liquid to a smooth, fine purée. Return to the pot and stir to combine.
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6
Drain the guajillos (discard soaking water). Blend them together with the chiles de árbol and about 240 ml of liquid from the pot until smooth. Strain through a medium sieve directly into the pot, pressing the solids to extract as much liquid as possible.
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7
Add the epazote sprigs and salt. Bring to a gentle simmer and cook, stirring occasionally, until the broth has thickened lightly and the flavours have unified, about 15 minutes.
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8
Taste, adjust salt, remove epazote sprigs if preferred, and serve immediately in deep bowls.