1 tbsp. olive oil
2 lg. cloves garlic
1 bunch scallion
2 (4 oz.) mild green chives
1/8 tsp. pepper
10 oz. frozen corn
1 (28 oz.) can tomatoes, cut up
Sour cream (optional)

Heat oil in large saucepan. Chop garlic and scallion (including green top). Add garlic and scallion to oil stirring constantly over high heat (2-3 minutes). Add chives and pepper. Lower heat to medium and stir 2-3 minutes more. Add tomatoes with their juice and 1 cup water or broth. Bring to a boil and cook about 10 minutes. Add corn and cook 10-15 minutes more. Serve in bowls with dollops of sour cream and cheese tortillas.