Heat oil in large pot. Add onion, celery, garlic and pepper; sauté for 8 minutes or until softened.
Stir in corn, chili powder, cumin, oregano, beer, tomatoes, vinegar, pepper sauce, liquid smoke, beans and salt. Briskly simmer, uncovered, 20 minutes. (Can be prepared to this point 3 days ahead and refrigerated.)
Stir in cornmeal in thin stream; cook 1 minute until thickened. Garnish with sour cream and onion. Makes 6 servings.
