Mexican Street Corn Chowder

Heat canola oil in a large pot over medium-high heat and add the onion and red bell pepper. Saute until softened, around 4 minutes, then add the garlic and cook for 1 minute more, or until fragrant.

Add the creamed corn, whole kernel corn, black beans, diced green chiles, cumin, paprika, salt and pepper, and chicken broth and stir to combine. Bring to a low boil, then reduce heat to medium-low and simmer for 10 minutes.

Stir in the TABASCO^® Sauce, milk, and cotjia cheese, then reduce heat to low and continue cooking for 10 more minutes to allow the flavors to melt together, stirring occasionally. Serve immediately!