Step 1

Heat the olive oil in a large stock pot over medium-low heat. Stir in the onions and garlic with the salt and pepper. Cook until softened, about 5 minutes. Stir in the green chiles, cumin, smoked paprika and oregano. Cook for another 5 minutes, stirring occasionally.

Step 2

Add in the beans and stock. Add in the corn. Bring the mixture to a boil, then reduce it to a simmer and let cook for 15 to 20 minutes.

Step 3

Stir in the heavy cream and sour cream, mixing until completely incorporated. Taste and season additionally if needed. You may need an extra 1 teaspoon of salt - this will all depend on the flavor of your stock.

Step 4

Serve in bowls topped with cilantro, chives, sour cream, tortilla chips, avocado and cheese.