To start, I like to make a fish stock with some fish-heads and the head of the shrimps to have it as a basis for the chupe.
Heat the oil in a saucepan over medium heat. Add onion, garlic, rocoto or chili, oregano, and sauté until golden.
Add tomato paste and continue cooking for 5 minutes, then add the shrimp stock, and bring to a boil.
Turn the heat to medium low, add the potatoes and until the potatoes are tender, then add the peeled shrimp. Cook for 3 minutes.
Add milk, salt, and pepper, add the eggs and let them cook for 3 min more and turn off the heat. Add the green peas and corn.
Sprinkle with fresh cilantro and serve.