Heat oil in large, deep skillet or Dutch oven. Add garlic and onion. Cook gently until tender and fragrant, but do not brown. Add red peppers, and jalapenos. Cook for 5 to 10 minutes. Stir in corn and mix together well. Add stock and bring to a boil. Cook gently for 5 minutes. Stir in spinach and cook for 5 minutes longer, just until wilted. Add pepper, salt, if desired and basil. Taste and adjust seasonings, if necessary. NOTES : Original recipe calls for 1 teaspoon of olive oil for frying the garlic and onion. I substituted the chicken broth.