Set a large soup pot or Dutch oven on the stove over medium heat.

Add the olive oil to the pot and heat it for about 30 seconds, until it thins out across the bottom.

Add the chopped onion to the pot. Cook, stirring a few times, until it softens and starts to turn pale golden at the edges, 5 to 6 minutes.

Add the chopped garlic to the pot. Stir for about 30 seconds, just until it smells fragrant.

Add the tomato paste, ground cumin, and chili powder to the pot. Stir for 1 minute, until the tomato paste darkens a little and coats the onion.

Pour the chicken broth into the pot. Scrape the bottom with a wooden spoon to loosen any browned bits.

Add the diced tomatoes with their juices to the pot.

Add the drained black beans to the pot.

Add the frozen corn to the pot.

Add the kosher salt and black pepper to the pot. Stir well to combine everything.

Raise the heat to medium-high and bring the soup to a gentle boil.

Lower the heat to medium-low. Let the soup simmer for 10 minutes, until the broth tastes blended and the corn is tender.