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In a medium bowl, using a potato masher, mash half of the beans until mostly smooth; set aside.
In a large pot over medium, heat the oil until shimmering. Add the onion, jalapeños and ½ teaspoon salt; cover and cook, stirring occasionally, until the onion begins to soften and brown, about 7 minutes. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Add the mashed beans, tomatoes with juices, broth and 2 cups water. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the onion is tender, about 15 minutes.
Add the squash, corn and remaining whole beans. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the squash is tender but not falling apart, 5 to 10 minutes. Off heat, taste and season with salt and pepper.