Heat canola oil in a saucepan over medium heat.

Cook chopped onion until softened.

Add minced garlic, chopped jalapeno pepper, chili powder, and cumin to the saucepan.

Continue cooking for about 2 minutes, stirring frequently.

Add chopped potatoes and chicken stock to the saucepan; bring the mixture to a boil.

Cover the saucepan and cook for about 15 minutes, or until potatoes are tender.

Add half of the drained red kidney beans to the saucepan.

Transfer the mixture to a blender or food processor and puree until smooth.

Return the pureed mixture to the saucepan over medium heat.

Add 2 cups of shredded cheddar cheese, remaining drained red kidney beans, milk, frozen corn kernels, salt, and pepper to the saucepan.

Cook, stirring constantly, for about 10 minutes, or until the cheese is melted and the soup is heated through.

Garnish the soup with chopped green onion and the remaining shredded cheddar cheese before serving.