In a pot, heat the chicken stock or broth on medium heat.
Add the corn.
Add the green onion.
Bring the broth to a gentle/slow boil.
In a small bowl, stir the corn starch with 3 tablespoons of water. Stir the corn starch mixture into the soup. Cook for 7-8 minutes.
Whisk the eggs in a small bowl. Remove the soup from the heat. While stirring with a wooden spoon, add the egg mixture to the soup.
Lower the heat to low-medium. Return the soup to the heat. Add the salt, pepper, and onion powder. Cook for an additional 3-4 minutes.