This will warm you up!

Ingredients:	2 Tablespoons cornstarch 6-8 cups whole milk 1 medium-sized onion, peeled and chopped 1 clove garlic, minced. 11/2 sticks unsalted butter (do not use margarine) 2 teaspoons chile powder 2 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon black pepper 1-1 1/2 teaspoons salt or to taste 4 cups fresh or frozen corn 1/2 cup masa harina (if you cannot find masa harina, you can substitute cornmeal) 3-4 chopped green chilies Topping: grated cheese, picante or pico de gallo Serve with tortilla chips.
Directions:	1. Dissolve cornstarch in 1 cup of the milk and set aside. 2. In a large saucepan or soup pot, sauté the onion and garlic in butter until soft and translucent, about 8-10 minutes. 3. Add spices and stir to dissolve them (chili powder, cumin, garlic powder, salt and pepper) 4. Add the corn and then transfer to a blender or food processor. Turn the machine on and, while it is running, add the reserved 1 cup of dissolved cornstarch and milk. 5. Return to medium heat and add masa harina and the remaining milk, stirring occasionally. 6. Add the green chilies and cook for 10 to 15 minutes. Salt to taste. To serve, pour the hot soup into oven-proof serving bowls. Top with grated cheese and heat in the oven just long enough to melt the cheese. Do not brown. Top with picante or pico de gallo and serve with tortilla chips.