Add the onion, and chiles if using, and sprinkle everything with chili powder pepper, cumin, salt, and black pepper. Saute the mixture until the onion is tender, about 8 minutes.
Pour in the broth bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
Remove from heat and set aside. This can also be made the day before and refrigerate, covered.
Add the corn and other vegetables, if using. Stir
occasionally allowing the corn to defrost if frozen and tenderize if fresh,
about 8 minutes.
Distribute the beef mixture to ovenproof bowls, casserole dish, or Dutch oven. Add raisins if desired.
Spread the corn mixture over the top.
To aid in browning, you may sprinkle the top with granulated sugar. Bake 25 minutes and until bubbly and the top is golden brown.
*Chiffonade: Roll the basil leaves like a cigar and thinly slice.