In a large skillet over medium heat, add the chopped yellow onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes. Add the minced garlic and cook for an additional minute until it's aromatic.
Add the Mexican-style chorizo to the skillet. Use a wooden spoon to break it up as it cooks. Sauté until it's browned and cooked through, approximately 5-7 minutes.
Once the chorizo is cooked, stir in the rice, ensuring it’s coated in the savory fat. Pour in the chicken broth and the can of diced tomatoes and green chilies. Stir everything together, bringing it to a gentle simmer.
Cover the skillet and reduce the heat to low. Allow the mixture to simmer for about 18-20 minutes or until the rice is tender and has absorbed most of the liquid.
Once the rice is cooked, gently fold in the defrosted corn. Cover and let it sit for an additional 5 minutes off the heat to heat the corn through.
Fluff the rice with a fork, and if desired, top with chopped fresh cilantro and a drizzle of Chipotle flavored TABASCO Sauce for an extra layer of flavor. Serve warm and enjoy your delicious Mexican Chorizo Rice!
