1In a large pot cook the choizo until done remove with a slotted spoon to a dish with a paper towel and let drain. Leave some of the grease in the pot.
2Add the onion, garlic, and jalapeno. Cook 3 or 4 minutes. Add the corn and cook another minute. Add the chicken broth. Add the cream, chili powder and cumin. Bring to a boil and reduce to a simmer. Simmer 10 minutes. Add the cheese and chorizo and cook until cheese is melted. Season with salt and pepper.