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In a large skillet over medium heat, heat oil. Add onions and cook until soft and slightly translucent. When it is no longer pink, drain some of the fat and push meat and onions to outer edge of skillet. Add, garlic, chili powder and cumin. Stir and cook until garlic is fragrant, about 2 minutes. Add corn, tomatoes, sour cream and 1 cup cheese. Cook, stirring regularly, until cheese is melted and sour cream is incorporated.