Preheat oven to 375 degrees.

In an oven proof pan or cast iron skillet (you can also use a regular skillet and transfer mixture to casserole dish, if needed) heat olive oil on medium high. Add diced onion and saute until soft and a little browned. Add garlic and cook for 1 minute.

Add ground beef and brown thoroughly, drain well.

Stir in chili seasonings, diced tomatoes, and tomato soup or paste. Add in chicken broth and 1/2 cup of corn. Season with salt and pepper if needed.

Let simmer for 5 minutes, stirring occasionally.

Meanwhile make cornbread mixture according to the package. Add other 1/2 cup of corn and cheddar cheese and mix well.

Place spoonfuls for cornbread mixture all over the chili mixture and spread evenly to cover.

(If you are using a non-oven proof pan, go ahead and place the chili mixture into a casserole dish and spoon the corn bread mixture over the chili and spread evenly.)

Place in oven and back for 35-40 minutes until golden brown on top.

Rest for 10 minutes. Serve with sour cream, grated cheese, and sliced green onions.