1. Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.
2. Stack the tortillas and cut into 1/4-inch strips; toss with 1 tablespoon of the canola oil, 1/4 teaspoon of the cumin and the salt. Place on baking sheet and bake 12 minutes or until lightly browned and crisp, tossing occasionally.
3. Meanwhile, heat remaining oil in a soup pot. Add remaining cumin and the onion, oregano, garlic and bell pepper. Cook, stirring, about 3 minutes, or until slightly softened. Add the tomatoes and chicken broth and bring to a boil. Reduce heat and add the corn and chicken; simmer 10 minutes.
4. Ladle into bowls and sprinkle with the cheddar. Top with tortilla strips.