Place washed potatoes whole, in a pot and cover with water. Bring to a boil over high heat and continue to boil until fork tender. Rinse with cold water. Once cool enough, peel and slice or cube. Set aside.
Melt the 1/4 cup butter in a dutch oven, add onions and cook until tender. Add garlic and cook for another minute or so, stirring often.
Add the flour, salt, pepper and cayenne. Stir well and cook for at least 1 minute.
Whisk in the milk and bring to a boil, stirring often. Cook for 1 minute after boiling starts.
Add the corn and Kielbasa and bring back to a boil. Now, reduce heat and simmer for about 10 minutes, stirring frequently so as not to burn.
Now add the cooked potatoes and heat just long enough to warm through. Taste to see if seasoning needs adjusting to your taste.
Ladle into serving bowls, top with cheese and green onion slices. I served with a crusty piece of Vienna bread.