1.   Add the chile puree, cream-style corn and oregano to the pot.

2.   Add the strained chile puree and salt to the pan and reduce the heat to low.

3.   The spicy arbol chile puree is seared right into the fish, giving the fish a crusty exterior.

4.   Transfer to a mixing bowl, add the chile puree, cilantro, lime juice and salt and stir well to combine.