1.In a large stew pot or dutch oven, warm the olive oil over medium-high heat. Add the onions and garlic and stir. Cook until translucent. Add the jalepeño, and cook until softened.
2.Add the red bell pepper and tomato and cook until softened.
3.Cut the corn from the cob and add to the pot along with the potatoes, and cook for 1-2 minutes.
4.Add in all the beans and, most importantly, the green chiles. Pour in the vegetable stock until the liquid comes just to the top of the vegetables.
5.Bring the stew to a boil and reduce the heat to very low. Cover and allow to gently simmer for at least 30 minutes, but the longer you let it simmer the better.
