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Prepare the pickled red onion by putting the sliced onion into a bowl with the lime zest and juice and a pinch of salt. Scrunch it all to pickle while you make the soup.
Heat a little oil or fat in a saucepan over a medium-low heat, then add the onions and sauté for 6-8 minutes or until softened and lightly coloured.
Add the garlic, green chilli(es), cumin and tomato purée and cook, stirring, for a minute or two. Toss in the chopped coriander stalks.
Now add the tomatoes (if using tinned tomatoes, crush them with your hands as they go in, picking out any stalky bits or bits of skin). Tip the black beans into the pan, pour in the stock and season with salt and pepper. Bring to the boil and simmer gently for 15-20 minutes until the tomatoes have broken down.
Meanwhile, if using fresh corn, slice the kernels off the cobs. Add the corn kernels (fresh or frozen) to the pan, along with the peas if using, and simmer for a further 5 minutes.
Remove from the heat and add the lime juice, then taste to check the seasoning and adjust if necessary.
Ladle the soup into warmed bowls and top with a sprinkling of pickled red onion. Finish with a scattering of chopped coriander leaves, plus a little soured cream or yoghurt, avocado and a squeeze of lime or lemon juice if you like.