Heat the oil in a large pan over a moderate heat until hot. Add the onion, carrot, garlic and oregano and fry gently for 4-5 minutes until soft.
Add the chicken and fry on each side for 2 minutes. Add the chilli, cumin, nutmeg, salt, coriander and pepper and stir well. Add about two thirds of the corn and set aside the rest. Now add the chicken stock. Bring this to a boil then reduce the heat to low. Cover the pan and simmer gently for 45 minutes.
Remove the chicken pieces and chop into smallish chunks then set aside.
Using a stick blender, blend the soup into a smooth texture. Return the chicken to the pan and then add the remaining corn. Bring back to a simmer then remove from the heat. Check for seasoning then serve hot.