In a large skillet over medium-high heat, add the sausage and chopped yellow onion. Brown the sausage and drain off any fat. Add to a 6 quart crockpot. Top with the thinly sliced red potatoes.
Add the chopped bell pepper, fire-roasted corn, kidney beans, undrained fire-roasted diced tomatoes, minced garlic, TABASCO sauce, beef broth, and chili powder. Season to taste with salt & pepper; I use 1 teaspoon salt and 1/2 teaspoon pepper. You can always add more at the end :)
Stir everything together and cover the crockpot.
Cook on high for 3-5 hours or low for 5-7 hours or until potatoes are tender. Once everything is finished cooking, taste and adjust salt and pepper to preference.
Add the freshly grated cheese in an even layer over everything and allow to melt. Serve hot with additional TABASCO sauce as desired and fresh cilantro.