In a blender, add the onion, garlic, bouillon cube, tomatoes, salt, and just enough chicken broth to help it blend - blend until smooth. Leave aside.
In a large Dutch oven on medium high heat, add the oil and wait for it to shimmer. Add the pasta and fry until golden brown, tossing frequently, for 3-4 minutes.
Add the tomato sauce mixture, the remaining chicken broth, corn and chili powder. Raise heat to high, stir well and bring to a boil. Reduce heat to low heat, cover and cook for 20 minutes, until the noodles are cooked through.
Taste and season with more salt if necessary.
