Heat a medium sauté pan on medium, high heat. Add Vegetable Oil and warm. Add in diced onion and sauté until translucent. Add garlic and sauté for 1 minute. Add mushrooms to the pan. Sauté until the mushrooms are brown and the moisture has cooked out (you may need to add more oil as the mushrooms will absorb the oil). Add in the spices and cook for another 2 minutes. Stir in the tomato paste and sauce, cook until the sauce has thickened. Taste. Add more salt and pepper if needed.
Combine all ingredients into a bowl. Taste and add more salt and pepper if needed. Store, refrigerated in an airtight container for 5 days.
Cook Sensible Hot Dog as desired.
Top hot dog with mushroom chili and corn salsa. Garnish with more cilantro or green onion.