Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, red bell pepper, and yellow bell pepper. Cook for about 5-6 minutes, stirring occasionally, until the onions turn translucent and soft.

Stir in the minced garlic, diced jalapeño, ground cumin, smoked paprika, chili powder, and dried oregano. Cook for about 60 seconds until the spices bloom and become fragrant. Stir continuously to prevent the garlic from burning.

Add the tomato paste and fire roasted diced tomatoes with their liquid. Pour in the vegetable broth, stirring well to scrape up any flavorful brown bits stuck to the bottom of the pot.

Add the rinsed black beans, kidney beans, and sweet corn. Bring the liquid to a gentle rolling boil, then lower the heat to medium low. Let the soup simmer uncovered for 15 minutes, allowing the flavors to meld into a cohesive, fragrant base.

If you prefer a thicker, smoother base, transfer two cups of the soup into a blender, puree until smooth, and stir it back into the pot. Alternatively, use an immersion blender for two quick pulses. This creates a luxurious body while leaving plenty of whole beans and sweet corn intact.

Reduce the burner to low heat. Add the softened cream cheese, whisking gently until it dissolves completely into the hot broth, transforming the soup into a silky golden orange color.

Remove the Dutch oven from the heat. Squeeze in the fresh lime juice and stir gently. Season with additional sea salt and black pepper to taste.

Ladle the hot soup into warm bowls. Top generously with crushed tortilla chips, sliced fresh avocado, minced cilantro, and a sprinkle of cheese. Serve immediately while piping hot.