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Combine the beans, onion, sweet pepper, garlic, cumin and vegetable broth in a 3-quart slow cooker. Cook on low for six to eight hours, covered, until the vegetables are soft.
Puree the soup right in the slow cooker using an immersion blender. Alternatively, let the soup cool slightly and puree it in small batches in a conventional blender, then return the pureed soup to the slow cooker.
Heat the olive oil in a small skillet over medium heat. Add the corn and saute it for four to six minutes until it’s golden brown. Shake or grind a sprinkle of black pepper over the soup, then garnish it with the corn and cilantro.