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Heat the vegetable oil in a large pot over medium heat. Add the onion with a bit of salt and pepper and cook for 5 minutes to soften.
Add the garlic and cook 1 minute, or until garlic becomes fragrant.
Stir in the aji amarillo paste and cook for 1 minute to bloom the paste.
Add squash, corn, and vegetable stock. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the potato and beans. Simmer another 15 minutes, or until the potatoes are softened.
Stir in the milk and queso fresco. Simmer 5 minutes to thicken slightly.
If adding optional shrimp, tuck the shrimp into the stew to simmer along with the milk.
Remove from heat. Adjust for salt and pepper.
Garnish and serve.