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In a large pot, combine chicken broth, 2 1/4 cups milk, diced green chiles, oregano, garlic powder and salt. Bring to a boil. Gradually add polenta or coarse cornmeal, stirring constantly. Reduce heat to low. Cook, uncovered, for 5 to 10 minutes or until thickened.
Stir in corn and queso Chihuahua. Add enough of the remaining milk to reach desired consistency. Remove from heat. Let stand for 5 minutes before serving.