Heat the olive oil in a deep pan, add onions and saute for 2 minutes on medium flame.

Add corn, fusilli, tomato puree oregano too.
Mix well and cook on a medium flame for 3 to 4 minutes, stirring with light hand as fusilli is tender and may break.

Add 2 cups of hot water, and let things boil for another 2 minutes.

Keep cornflour-water mixture ready and add to the soup with salt, pepper and mix well and let it cook for 2 to 3 minutes more, keep stirring, avoiding lumps to be formed due to cornflour.

Can garnish with some basil or more oregano leaves.

Enjoy hot!