Heat olive oil in a large pot over medium heat and brown the chorizo. Remove and set aside.

Add onion to the pot and stir. If you have good knife skills, you don't need to pre-chop any of the vegetables. Just keep a quick pace and add the garlic, green pepper, carrots, corn, tomato, jalapeño, and beans one-by-one to a large pot over medium heat. Cover with chicken broth let simmer for about 5-7 minutes, stirring. Chop the sausage into half-inch pieces and add to the pot with green beans. Cover and continue to simmer, stirring (and tasting) occasionally, until the green beans are tender, about 8-10 minutes. Remove corn cobs and season to taste with salt and pepper. Ladle into bowls and garnish with basil.