Prepare the following, adding each to the same large bowl as you complete it: Dice 1 large yellow onion (about 2 cups). Thinly slice 2 medium celery stalks (about ¾ cup). Trim and dice 1 medium green bell pepper (about 1 cup). Mince 3 garlic cloves.

Drain and rinse 4 (about 15-ounce) cans white beans.

Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion mixture and cook until the onions are translucent, 5 to 8 minutes. Add 1 (4-ounce) can diced green chiles (do not drain), 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 ½ teaspoons kosher salt, ¼ teaspoon chili powder, and ¼ teaspoon black pepper. Cook, stirring often, until fragrant, about 1 minute.

Add the white beans and 1 (32-ounce) box low-sodium vegetable or chicken broth. Stir to combine. Bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the flavors meld and the liquid is slightly thickened, about 30 minutes.

Transfer about 2 cups of the chili into a blender. Blend until smooth, about 30 seconds. Return to the pot. Simmer until the chili is slightly thickened, about 10 minutes. Add 1 cup corn kernels and stir to combine.

Remove from the heat. Add the juice from 1 medium lime (about 2 tablespoons) and stir to combine. Taste and season with more kosher salt as needed. Serve with desired toppings.