Saute onion in the oil. When onions are translucent, stir in garlic, chili, squash, salt, and pepper. Simmer.
When the squash is soft, add potatoes, oregano, green peas, and corn. Let simmer, adding water only if the stew gets too dry and starts to scorch.
When the potatoes are fork-tender, mix in cheese and cream. Serve with cilantro leaves sprinkled on top.
Recipe adapted from Epicurious.com