Saute onion and garlic in hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Add tomatoes and next 3 ingredients. Bring to a boil. Reduce heat to medium-low; cook, covered, 10 minutes, stirring occasionally.
Process 1 cup tomato mixture in blender until smooth, stopping to scrape down sides; return to saucepan.
Stir in corn and salt; cook 3 minutes or until thoroughly heated. Stir in cilantro and lime juice. Serve with blue corn chips.
NOTE: Spice flavor increases when chilled overnight.
