Preheat oven to 200°C. Heat the oil and butter in a large saucepan over medium-high heat. Add the chorizo and cook until golden. Use a slotted spoon to transfer the chorizo to a plate. Carefully pour the oil mixture in the pan into a small heatproof bowl and reserve.
Combine the soup, creamed corn, mozzarella, sour cream, spring onion, salt, pepper, oregano, cumin and honey in a bowl. Pour the mixture into the pan. Place over medium-high heat. Stir until heated through. Sprinkle with flour and stir until well combined.
Line a baking tray with baking paper. Place the cob loaf on the lined tray. Use a large serrated knife to cut 4cm from the top of the loaf. Remove the bread from the centre of the loaf, leaving a 2cm-thick shell. Tear the bread into 3cm pieces. Arrange the bread pieces around the cob on the tray. Drizzle with the reserved oil mixture.
Pour the soup mixture into the cob and sprinkle with extra mozzarella. Bake for 15-20 mins or until bread is crisp and cheese melts and is golden.