Heat oil in a cast iron pan. Brown chorizo. Remove and set aside.

Cover potatoes with cold water. Add salt. Boil until easily pierced with a paring knife. Drain and set aside.

Add onions, bell pepper, and jalapeno. Sweat until nearly tender and caramelized. Add garlic and corn. Sweat until garlic is fragrant and browned. Add chorizo, salsa, and potatoes. Season.

Reduce until salsa is nearly evaporated. Top with cheese. Brown under broiler for one minute.

Variations; Salsa verde, tequila, clove, tomatillos, nutmeg, habanero, zucchini, ground coriander seed, sofrito