Heat the oil in a large saucepan. Add the onion, red bell pepper, garlic, and potatoes and sauté over low heat, stirring frequently, for 2-3 minutes

Stir in flour and cook, stirring, for 30 seconds. Gradually stir in the milk and stock.

Add the broccoli and corn kernels. Bring the mixture to a boil, stirring continuously, then reduce the heat to simmer for about 20 minutes, or until all the vegetables are tender.

Stir in 1/2 cup of the cheese until it melts. Season to taste and ladle into warm bowls. Garnish with the remaining cheese and serve immediately.