Mexican Zucchini and Corn Soup

The summer is replete with squash--I get a handful in my CSA bag every week these days, and I keep trying to come  up with new ways to enjoy it (I will admit that grilling it is the fastest way to use a lot of it, but that is good only every week or two.  This is a good recipe for a change of pace.

1 qt. stock
2 Tbs. olive oil
1 onion diced
4 cloves garlic minced
1 medium potato diced
1-2 chipotle peppers with adobo
1 medium squash, sliced and quartered
3/4 c. corn
1 tomato diced
3/4 c. shredded cheese
oregano, salt, pepper, cilantro

Saute onion in 1 Tbs. olive oil until soft, then add garlic, stir for a minute, then add the stock, potato, and chipotle.  Simmer until potato is soft.  Turn off soup, add cheese and puree.  While potato is softening, saute the squash in 1 Tbs. olive oil at high heat so it will brown, add oregano, salt and pepper.  Once squash is cooked, turn burner off and add corn and tomato, so they will cook slightly.  Add to the pureed soup, stir, and top with fresh diced cilantro.