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Heat a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it into crumbles. If the beef is lean, add olive oil to prevent sticking. Drain any excess grease.
Add the diced onion to the pot and sauté for 3–5 minutes until softened. Stir in the garlic and cook for another minute, until fragrant.
Stir in the green chiles, diced tomatoes, and pinto beans. Add the cumin, smoked paprika, chili powder (if using), salt, and pepper.
Pour in the beef broth and stir to combine. Bring the soup to a gentle boil. Reduce the heat to low and simmer for 15–20 minutes to allow the flavors to meld.
Stir in the frozen corn during the last 5 minutes of cooking for a touch of sweetness.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges for a tangy finish and pair with cornbread, tortillas, or crusty bread on the side.