Soak dry red chilies in warm water, then blend into a smooth red paste.
Heat olive oil in a pot, sauté chopped onion and garlic paste until soft.
Add ground beef, cumin powder, oregano, salt, and water; simmer for 25 minutes.
Stir in the blended red chili paste and sweet corn kernels.
Simmer gently for 15 minutes until flavors meld into a rich red broth; serve hot.