Melt butter in a large, heavy pot over medium heat.

Saute chopped onions, red bell pepper, and minced garlic for about 5 minutes.

Add diced tomatoes with juice and cook for 2 minutes.

Combine chicken broth and chipotle chilies in a blender and puree until smooth.

Add the puree and cream-style corn to the pot with sauteed vegetables and mix to combine.

Bring the mixture to a boil.

Reduce heat and simmer for about 25 minutes, stirring occasionally.

Add frozen corn, whipping cream, and dried oregano and simmer for 5 minutes, stirring.

Ladle into serving bowls and serve hot.