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Preheat oven to 400 degrees.
First thing: roast the squash. Peel it and cut into ¼-inch cubes. In a bowl, toss with two tablespoons of olive oil, cumin and chili powder. Season generously with sea salt and pepper. Spread cubes on a cookie sheet and pop in a 400 degree oven. The squash will take 15 to 20 minutes to roast.
Trim the roots off the scallions and clean away any wilted leaves. Cut them in half from top to bottom and then into thin slices. In a soup pot, heat the remaining olive oil over medium heat. Add scallions and sauté for a few minutes. Add corn and continue cooking for a few more minutes, letting the spring onions and corn brown in a few spots. Add milk and turn down to a very low simmer. If you like a thicker chowder, you can remove a cup of the milk/corn/onion mixture, purée it and return it to the pot. This is my favorite trick for achieving a creamy soup. Add squash to the chowder and season with sea salt and pepper. Serve garnished with more sliced scallions.