Place 1/2 of the corn, both tomatoes,half of the chicken broth and oregano into a blender. Process until smooth.
Heat oil in a large skillet over medium-high heat.
Add sausage and cook until browned. Remove to a paper towel-lined plate.
Add the onion and cook until it is starting to soften.
Add the garlic and cook another minute.
Add the corn/tomato puree and the remaining corn. Bring to a boil, reduce to a simmer, and continue simmering for about 20 minutes, stirring occasionally.
Season with salt and pepper to taste.
Add the sausage back to the pan and stir.
Remove from heat and stir in the cream and half of the parsley.
Serve garnished with cheese crumbles and tortilla strips.