Heat oil in a large stockpot over medium high heat.
Add onion, carrots, and celery and sauté for 5 minutes.
Add garlic and sauté for an additional 30 seconds.
Add the potatoes, chicken stock, cayenne pepper, and coriander.
Bring to a boil, then reduce the heat to medium and simmer, covered, for 35 minutes.
Add whole kernel corn with its juice, creamed corn, cheese , and milk.
Simmer for an additional 7 minutes, stirring frequently.
Season with Worcestershire.
Add sliced green onion and diced ham. Season with salt and pepper.
Serve topped with additional green onions if desired.