Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and sauté for a few minutes until softened.

Add ground beef to the pot and cook until browned, stirring to break up the meat. Work ahead chopping and dicing other vegetables while browning.

Stir in red bell pepper, garlic, optional jalapeno, and green chiles. Cook for about 1 minute until fragrant.

Sprinkle chili powder, cumin, and oregano into the mixture. Stir to combine.

Pour in diced tomatoes, chicken broth, beans, and tomato paste if using. Stir well and bring to a boil.

Once boiling, add corn and cook for another 1-2 minutes.

Turn off heat. Stir in lime juice and cilantro. Season with salt and pepper to taste.

Taste and adjust seasoning, adding more salt, lime juice, or spices if needed.

Garnish with optional toppings like avocado, cotija cheese, or sour cream. Serve hot.