Bring oil to heat over medium-high till shimmering. Add in chorizo and break apart with wooden spoon as it browns. When almost fully cooked, remove with a slotted spoon to another plate.
In the same pot, add in your finely diced onions and stir to coat. Cook for 5-7 minutes over medium heat, then add in garlic and jalapeño and cook for 2 additional minutes. Add in chipotle sauce, spice blend, salt and stir-- allowing the spices to bloom and fill your kitchen with that delicious smell. Cook for 2 or 3 more minutes, being careful not to burn.
Add in chopped adobo pepper if using, sweet corn, chicken stock, tomatoes and their juice, and stir well. Bring to a boil, and reduce heat to simmer. Allow to cook uncovered for 20-30 minutes, till flavors are fully combined.
Stir in beans and chorizo, and cook till hot and bubbling and heated through-- an additional 10-15 minutes.
Serve with a bunch of your favorite toppings and in case you're feeling beachy, a Mexican beer.