Heat canola oil over medium heat in a large skillet and stir in corn starch, chili powder, and cumin. Let cook, stirring for 1 minute or until fragrant.
Whisk chicken broth and tomato sauce into the spice mixture and mix until smooth. Bring to a simmer and let boil for 1 minute. Remove from heat.
Stir in oregano and season with salt as needed. All chili powders are different- some will need salt, others will not.