Cut the kernels off the cob by placing the base of the ear on a cutting board and start the knife at the top cutting the kernels off as you work your way down.
In a large cast iron skillet, fry up the chorizo meat on medium heat until fully cooked. Use a wooden spoon to break up the meat into small chunks.
Add the garlic, onion and red pepper to the skillet. Fry up for a few minutes, stirring often.
Add the corn kernels and continue to fry until the corn is tender and cooked, about 7-10 more minutes.