Heat oil in a large heavy pan. Over medium heat saute onion, minced garlic, aji amarillo paste and oregano until onion is translucent. Season with salt and pepper. 5 minutes
Add squash, peas, corn, potatoes and chicken stock. Cover and simmer on low heat until all ingredients are cooked and the squash in starting like puree. Add more liquid as needed. About 15 minutes.
In a skillet melt butter and add the shrimp, cook until pink. Season wtih salt, pepper and a little lemon juice.
Once the squash mixture is thoroughly cooked add the white cheese and cream, heat well. Add the cooked shrimp, reserve some for decorating. Garnish with shrimp, chopped cilantro and white cheese cubes. Serve with rice or eat alone. For extra flavor drizzles olive oil and mix.