Spicy Tomato and Chorizo Seafood Stew

1 tablespoon olive oil
1 onion, chopped
2 poblano peppers, seeded and chopped
3 cloves garlic, minced
8 ounces sausage
1 (32 ounce) container chicken stock or broth or Kustom Spices Veggie Spice and water)
2 (14.5 ounce) cans no salt added Petite Diced Tomatoes, drained
1 (11 ounce) can Mexican-style corn, drained
1 (7 ounce) can salsa verde
1 Tablespoon Kustom Spices Chorizo Spice
1 pound cod fillets (or other firm white fish like halibut), cut into chunks
1 pound large raw shrimp, peeled, deveined
Chopped green onions
Chopped fresh cilantro
Lime wedges
Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground Sausage to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, Kustom Spices Chorizo spice, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.