Directions:

In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes.  Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky).
 
Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer.  

Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently.  Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens.  

Stir in 1 cup of the cheese just until melted.
 
Serve in individual bowls and top with fresh chopped cilantro, if desired.