In a medium saucepan, bring the 14.5-ounce can of chicken broth to a boil. Stir in the 1 cup long-grain rice, return to a gentle boil, reduce heat to low, cover, and simmer 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and keep covered.

While the rice cooks, heat a large nonstick pan over medium heat. Add the 1 pound Mexican-style chorizo and use a wooden spoon to break it into small pieces.

Cook the chorizo, stirring occasionally, until it is mostly cooked through and beginning to brown, about 6–8 minutes.

Add the 1/2 chopped yellow onion and 1 clove minced garlic to the pan with the chorizo. Continue to cook, stirring, until the onion is soft and the chorizo is fully cooked, about 3–4 minutes.

Stir in the 10-ounce can diced tomatoes and green chilies (with their juices) and the 1 cup defrosted frozen corn. Bring to a simmer and cook about 5 minutes to reduce some of the liquid and blend the flavors.

Fluff the cooked rice with a fork, then add it to the chorizo mixture. Stir gently to combine and heat through, about 1–2 minutes.

Serve hot, garnished with chopped fresh cilantro and Chipotle flavored TABASCO Sauce if desired.