Heat olive oil in a saucepan over medium heat.

Add chicken pieces and cook until browned on all sides. Remove chicken from the pan and set aside.

Add chopped onion and thawed corn to the saucepan.

Cook until the onion is tender, about 5 minutes.

Place 1 cup of the corn mixture into a food processor or blender.

Process until finely chopped, adding water to liquify the mixture. Set aside.

Add diced carrots, finely chopped jalapeno peppers, dried oregano, and dried thyme to the saucepan.

Cook and stir for about 5 minutes, or until the corn begins to brown slightly.

Return the reserved browned chicken to the saucepan.

Stir in chicken broth, milk, the reserved corn mixture, and salt. Bring the mixture to a boil, then cover and reduce the heat to low.

Simmer for 15 to 20 minutes, or until the porridge has thickened to your desired consistency.