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In a large pot set over medium heat, heat olive oil and sauté onions until soft and translucent, about 5 to 6 minutes.
Add in garlic, cooking until fragrant about 30 seconds to 1 minute.
Add chili powder, dried oregano, cumin, and cayenne, tossing until fragrant, about 1 minute.
Pour in chicken stock and add in the potatoes. Bring to a boil reduce to a simmer, cooking until the potatoes are soft and fork-tender, about 15 minutes.
Add in corn. Cook until the corn is warmed through, about 5 minutes. Season with salt and pepper.
In batches transfer the soup into a blender and purée the soup until smooth. If you like a chunkier soup, you only purée about ½ of the soup.
Garnish with toppings of your choosing, serve warm, and enjoy!