1. In a blender, combine half of the corn and the chicken broth. Cover; blend until nearly smooth.

2. In a large saucepan, combine corn puree, remaining corn, chile peppers, butter, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and snipped oregano (if using); heat through. Remove from heat. Stir in cheese until melted. If desired, sprinkle individual servings with snipped parsley and garnish with oregano sprigs. Makes 6 servings.